This flavorful fall soup was created & shared with me by my mom. It’s not only sure to satisfy your taste buds but will feel indulgent. Enjoy!
- 2 lg butternut squashes
- 1/2 med or whole small onion
- 1 Granny Smith Apple
- Lg box vegetable stock
- 5 sage leaves fresh
- 1 tsp nutmeg
- 4 stems of thyme
- Kosher salt
Preheat oven to 425
Slice squash in half long ways remove seeds. You can microwave it first for 90 seconds and it will be easier to cut in half.
Cover baking sheet with foil, lay squash on it with flesh side up. Spray them with butter Pam & generously salt & pepper. Roast for 45 min to hour until tender.
Peel, core and chop Apple.
Sauté onion, Apple, sage, Thyme, nutmeg, salt, & pepper in a pot or Dutch oven till soft.
Add veg stock & simmer on low. Remove thyme sticks.
When squash is ready, scoop out of the peels & add to pot.
Simmer about 10 min and then blend till smooth
Nutritional Info, 1 serving (Makes 7 servings): Calories 85, Total Fat: 1g, Sodium 320mg, Carbohydrates 20g, Fiber 4g, Sugar 7g, Protein 2g
*Can be frozen & reheated
Also you must try this Roasted Chicken Butternut Squash soup! It’s blow my mind good! No exaggeration!