Fall Squash Soup

Name: Fall Squash Soup
Total time: 2700 s
Yield: 6 servings
Cuisine: American
Ingredients: 3 each butternut squash; 1 tbsp oil; 1 medium onion, diced; 2 clove garlic, sliced; 1 tsp thyme, dried; 1 broth; 1 apple cider vinegar; 1 salt; 1 pepper

Ryan Goodwin @cook_3814251

San Francisco, California

Plenty of squash coming in. Soup is a logical conclusion.

Ryan Goodwin @cook_3814251

San Francisco, California

Plenty of squash coming in. Soup is a logical conclusion.

Saved

Ingredients

45 mins

6 servings

3 eachbutternut squash
1 tbspoil
1 mediumonion, diced
2 clovegarlic, sliced
1 tspthyme, dried
1broth
1apple cider vinegar
1salt
1pepper

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Steps

45 mins

1

Preheat oven to 350°F
2

Cut squash in half. Scoop out and discard seeds.
3

Place squash on a baking tray, cut-side down. Bake until tender (35-45 minutes).
4

Remove skin and stem. Don't be too meticulous about removing the skin. We'll pass the squash through a sieve later.
5

Heat oil in a pan. Saute onion until tender.
6

Add garlic and thyme. Cook, stirring constantly, until fragrant.
7

Transfer to a blender. Add squash. Add about 1 cup of stock. Pulse on low speed until pureed. You may need to work in 2 batches.
8

Adding broth to desired consistency, blend on high speed for about 45-60 seconds or until smooth.
9

Pour into a soup pot and heat gently, stirring often.
10

Add apple cider vinegar, salt and pepper to taste.
11

Garnish and serve.