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Simple Butternut Squash and Apple Soup

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“This is a simple to make and fully vegetarian. It's nice and thick without the use of cream. Very tasty!”
READY IN:
1hr 45mins
SERVES:
10
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oven to 400 degrees Fahrenheit
  2. Line a baking sheet with aluminum foil and spray with nonstick cooking spray.
  3. Cut squash in 4 pieces and remove seeds and membrane.
  4. Lie pieces skin side down on baking sheet.
  5. Lightly grease top of squash with olive oil and sprinkle with salt, pepper and the tsp of thyme.
  6. Cover with foil and roast for 45 minutes.
  7. After roasting peel and cube the squash.
  8. In a stock pot, with medium heat, add oil, onions, garlic and apples Sprinkle with some salt and sweat between 2-3 minutes.
  9. Add rosemary, pepper, squash and vegetable stock.
  10. Bring to boil.
  11. Cover and simmer for 20 minutes.
  12. After simmering add a dash of ginger and a dash of nutmeg and puree using stick blender.
  13. Let it sit and thicken for a few minutes before serving.

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