Recipe of the Week

Recipe of the Week
Butternut Squash Soup


  • One 2-2 ½-pound butternut squash, peeled and cut into 1 ½-inch cubes (about 4 cups)
  • One large apple such as Gala or Jonagold, peeled, cored and cut into sixths
  • One medium yellow onion, cut into sixths
  • 2 T olive oil
  • 1 teas. kosher salt
  • ½ teas. freshly ground black pepper
  • 1 garlic clove
  • 4 sprigs fresh thyme
  • 1 bay leaf
  • 4 cups low-sodium chicken broth


  • Preheat oven to 400 degrees. Line a baking sheet with parchment paper or foil. Place the squash, apple & onion on the baking sheet. Drizzle with the olive oil, season with the salt & pepper and toss to combine. Roast in the oven until fork tender, 40 to 45 minutes.
  • Make a sachet with the garlic, thyme and bay leaf (tied in a bundle using cheesecloth and cotton twine.) Bring chicken broth and sachet to a low boil in a stockpot over high heat. Add the squash, apple and onion. Lower the heat to a simmer and cook about 20 minutes. Remove from heat and remove the sachet. Transfer to a blender in batches, and blend until smooth and creamy. Season the soup with additional salt and pepper to taste. Serve immediately.

Yield: 4 servings.

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