Happy Monday, friends!
How was your weekend? I’m so excited that it’s finally the last week before Thanksgiving break! On Sunday, I’ll be heading to Colorado to meet my new nephew and visit with my family. And then, I’ll only have two weeks until the end of the semester–I can’t wait!
I made this fall worthy butternut squash soup last weekend. I don’t often make pureed soups, but squash was really calling my name. I think we literally had some form of squash every single day last week!
This soup does take a little bit of time to make, but most of that is hands-off time and the decadent flavors are totally worth it.
Butternut Squash Soup
1 butternut squash, sliced in half and seeds removed
2 tablespoons olive oil
1 yellow onion, diced
2 apples, peeled, cored, and diced
32 ounces vegetable broth
1 teaspoon herbs de Provence
Pre-heat oven to 425 degrees. Coat flesh of butternut squash with olive oil and sprinkle with salt and pepper. Place face down on a baking sheet and bake until soft, about 45-60 minutes. When the butternut squash is roasted, remove from oven and set aside.
Meanwhile, heat olive oil over medium heat in a cast iron pot. Add onion and apple and sauté until onion is soft and aromatic and apple is soft, about 10 minutes.
Add vegetable broth to onion and apple mixture. Bring to a boil then reduce to a simmer. Scoop the flesh out of the butternut squash and add to soup. Stir in herbs de Provence, salt, and pepper.
Let simmer for about 20-30 minutes, stirring occasionally, and turn off heat. Using an immersion blender, carefully puree soup.
Adjust seasoning as necessary, and enjoy!
Time: 90 minutes
Adapted from Lexi’s Clean Kitchen