Ingredients
- 1 butternut squash
- 1 medium carrot, diced
- 1 medium onion, diced
- 1 granny smith apple, cored, peeled, and diced
- 1.5 L chicken or vegetable broth
- 120 mL cream
- 2 bay leaves
- 60g (4 Tbsp) butter
- Sprinkle of dried thyme
- Olive oil
- Salt and pepper
Steps
- Preheat oven to 425 F. Prepare a parchment-lined baking tray.
- Halve the squash, remove the seeds and pulp. Rub the flesh lightly with olive oil, then bake flesh side down until easily poked with a fork, about 40 minutes.
- Alternatively, peel the squash and dice into 2 cm cubes while raw, toss in olive oil, and roast for about 30 minutes.
- Let the squash cool until handleable, then peel off the skin. Roughly cut the squash into 2 cm cubes.
- Add butter to a pot on medium. Optionally, stir for a few minutes until the milk solids begin to brown.
- Add diced carrot and onion to the pot. Saute until the onions are soft but not browned, about 10 minutes.
- Add the diced apple, squash, broth, bay leaf, and thyme to the pot. Simmer for about 15 minutes.
- Remove the pot from the heat. Discard the bay leaf.
- Using an immersion blender, blend the soup until desired level of smoothness.
- Add the cream, stirring to incorporate.
- Season with salt and pepper to taste.
