It’s still soup season in New England so I’m making the best of the winter veggies and fruits!
4 cups vegetable broth
1 butternut squash, peeled, de-seeded and diced into small cubes
2-3 apples, cored and diced into small chunks
4 Tbsp olive oil
1/2 onion diced
2 cloves garlic, crushed
1 tsp thyme
1/2 tsp sage
salt and pepper to taste
Preheat oven to 425 degrees.
Mix diced butternut squash with 2 Tbsp of olive oil, a few pinches of salt and pepper and 1/2 tsp of thyme in a large bowl and stir well. Pour onto a large baking sheet and place in the oven to roast until squash becomes browned and softened.
While the squash roasts, heat olive oil and onion over medium heat in a heavy bottomed soup pan or large sauce pan until onion is softened. Add garlic, thyme, sage, salt and pepper and stir well. Cook for a few minutes and then add apples and 2 cups of the veggie broth and cook until they begin to soften.
Add cooked squash and remaining broth and remaining spices and simmer for 10-15 minutes. (you may need to add more broth if it’s too thick)
Use an immersion blender or a powerful blender to mix soup until smooth. Serve immediately.