Fall Squash Soup
Plenty of squash coming in. Soup is a logical conclusion.
Fall Squash Soup
Plenty of squash coming in. Soup is a logical conclusion.
Cooking Instructions
- 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.
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