Butternut Squash Soup with Thyme Butter
Ingredients
- 1 tablespoon vegetable oil
- 1 teaspoon Spice Islands Ground Ginger
- 1/4 teaspoon Spice Islands Cayenne Pepper
- 3 pounds about 7 cups butternut squash, peeled and cut into 1-inch pieces
- 2 medium cooking apples peeled, cored and coarsely chopped
- 2 small onions coarsely chopped
- 2 cans 14 1/2 ounces each chicken broth, divided
- 1/2 cup water
- Thyme Butter:
- 1/4 cup butter softened
- 1/2 teaspoon Spice Islands Thyme
- 1/2 teaspoon Spice Islands Garlic Powder
Instructions
- Heat oven to 425° F.
- In large bowl, combine oil, ginger and cayenne pepper. Add squash, apples and onions; toss to coat. Transfer to 15-by-10-inch baking pan. Roast in single layer 35-45 minutes, or until tender. Remove from oven.
- Working in batches, combine squash mixture and one can chicken broth in blender or food processor; blend until smooth. Transfer pureed mixture to large saucepan. Stir in remaining chicken broth and water. Bring soup to boil; reduce heat and simmer, uncovered, 10 minutes.
- To make thyme butter: 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, cut butter into thin slices. Ladle hot soup into individual bowls; top each with slice of butter.
Notes
Tip: Puree can be made in advance, covered and refrigerated up to 2 days.