A classic butternut squash soup. Full of seasonal aromas it never fails to bring fall in your house.
Now that the weather has cooled a bit it’s the perfect excuse to make soup. I find that a hot bowl of soup warms me up in a way that no other hot meal does. Does that make sense?
I have caught myself overeating many a times during the colder months only to find out that what I was trying to do was not satiate my hunger but warm myself up. Has that ever happened to you too? Please tell me that I am not the only one.
But I digress…
Back to the soup. This recipe is as basic and simple as it gets. You can consider it to be a base to experiment with different flavor combinations.
I love having simple and straightforward recipes like that. Sometimes I crave basic flavors to provide comfort and others I use them as my base as I explore new tastes. However you choose to use this recipe is up to you.
Butternut Squash Soup
- 1 butternut squash
- 1 apple any kind will do but will affect the flavor.
- 2 springs fresh thyme
- 1 small sweet onion
- 2 tbsn olive oil
- S & P to taste
- Heat olive oil in a pot with a heavy bottom over medium heat. Chop the onion and add to the pot until soft 5-7 min.
- Meanwhile wash and half the squash and apple. Remove the seeds and chop them into 2 cm (1 inch) cubes.
- Add to the onion and stir. Roast for 2-3 min. Pour enough water to cover the vegetables by 5 cm (2 inches). Bring to boil over high heat. Lower heat to medium and simmer with the lid half on until the squash is fork tender. (i.e. You can pierce it with a fork easily without it falling apart)
- Let the soup cool down and using a blender pure it to desired consistency. Season to taste. Serve in hot bowls and garnish with olive oil and fresh thyme springs.