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Per serving
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- 1
Cook the aromatics
In a large saucepan over medium heat, melt the butter and cook the chopped onion until soft and translucent. Add the minced garlic and cook one minute more, until fragrant.
- 2
Simmer the squash and apple
Add the cubed butternut squash, vegetable broth, chopped apple, water, thyme, and salt. Bring to a boil, then reduce the heat, cover, and simmer for 20-25 minutes, until the squash is fork-tender. Let it cool slightly.
- 3
Blend and finish
Working in batches, process the soup in a blender until completely smooth. Return it to the pan, stir in the half-and-half, and heat through gently - do not let it boil.
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Butternut Squash and Apple Soup with Fresh Thyme
Created by: WholeFoodWendy
Ingredients
- 1 onion
- 1 tbsp butter
- 1 garlic cloves
- 6 cup butternut squash
- 14 1/2 oz vegetable broth
- 1 apple
- 1/2 cup water
- 1 1/2 tsp fresh thyme
- 1 tsp salt
- 1/2 cup half-and-half
Instructions
- Cook the aromaticsIn a large saucepan over medium heat, melt the butter and cook the chopped onion until soft and translucent. Add the minced garlic and cook one minute more, until fragrant.
- Simmer the squash and appleAdd the cubed butternut squash, vegetable broth, chopped apple, water, thyme, and salt. Bring to a boil, then reduce the heat, cover, and simmer for 20-25 minutes, until the squash is fork-tender. Let it cool slightly.
- Blend and finishWorking in batches, process the soup in a blender until completely smooth. Return it to the pan, stir in the half-and-half, and heat through gently - do not let it boil.