Butternut Squash Soup

By spend with pennies

Ingredients

1 butternut squash
2 tablespoons butter
1 onion (diced)
4 cups chicken broth (or chicken stock)
1 small apple (peeled, cored and chopped)
½ teaspoon dried thyme leaves (or 1-2 sprigs fresh)
½ teaspoon curry powder (optional)
¼ teaspoon dried sage leaves
1 cup heavy whipping cream (or to taste, or coconut milk)
salt and black pepper (to taste)
croutons (for garnish, optional )

Prep Time15mins
Cook Time85mins
Servings4

Instructions

Preheat oven to 400°F. Cut squash into four large pieces. Place in an oven-safe dish and roast until the squash is soft (about 1 hour). Scoop the flesh of the squash and set aside.

Melt butter in a medium pot over medium heat. Add onion and cook over medium heat until softened, about 5 minutes.

Add the squash, broth, apple, and spices. Bring to a boil. Reduce heat and simmer uncovered for about 20 minutes or until apples are tender.

Remove from heat (discard thyme stem if using fresh). Blend until smooth.

Return to pot and bring back to a simmer, stir in heavy cream, salt and pepper. Top with croutons if using.