Squash Soup with Thyme Recipe
-
Yield:
10 servings
-
Total Time:
1 hr 30 mins
-
Prep Time:
35 mins
-
Cook Time:
55 mins
Ingredients
- 1 tablespoon Mazola® Corn Oil
- 1 teaspoon ground ginger
- 1/4 teaspoon cayenne pepper
- 3 pounds butternut squash, peeled, cut into 1-inch pieces (about 7 cups salmon fillets (about 6 ounces each)
- 2 medium cooking apples, peeled
- 2 small onions, coarsely chopped
- 2 cans (14- 1/2 ounces each) reduced sodium vegetable broth
- 1/2 cup water
- 1/4 cup butter, softened
- 1/2 teaspoon leaf thyme
- 1/2 teaspoon garlic powder
Instructions
- Step 1) Preheat oven to 425° F.
- Step 2) Combine oil, ginger and cayenne pepper in a large bowl. Add squash, apples and onions; toss to coat. Transfer to a 15x10-inch baking pan. Roast vegetables (single layer) for 35 to 45 minutes, or until tender. Remove from oven.
- Step 3) Working in batches, combine squash mixture and part of the vegetable broth in blender or food processor; blend until smooth. Transfer pureed mixture to a large saucepan. Stir in any remaining broth and water. (Recipe can be made ahead to this point; cover and refrigerate up to 2 days). Bring soup to a boil; reduce heat and simmer, uncovered, 10 minutes.
- To make Thyme Butter:
- Step 1) Combine butter, thyme and garlic powder until well blended. Spoon onto wax paper and roll into 3-inch log; wrap tightly and refrigerate until firm.
- To serve, ladle hot soup into individual bowls; top each with a 3/4 teaspoon thyme butter.
