Savory Butternut Squash Soup
Author: My Dragonfly Cafe
Recipe type: Soup
Serves: 6 servings
- 5 c. butternut squash, seeded, peeled, diced
- 1¾ c. Honeycrisp apples, diced
- 2 T. EVOO
- ½ c. celery, diced
- ½ c. shredded carrots
- ½ c. red onion, diced
- 4 c. chicken broth( I used Better than Bouillon brand.)
- thyme sprigs
- sage leaves
- 2 bay leaves
- ½ t. ground ginger
- ½ t. turmeric
- ½ t. black pepper
- Prep all veggies and apples.
- Place olive oil in Dutch oven over medium low heat.
- Sauté celery, shredded carrots and onion until onions are translucent.
- Add in Butternut squash and chopped apple. Continue to toss with other veggies for about 5 minutes.
- Add in thyme sprigs, sage leaves and bay leaves along with broth to Dutch oven.
- Sprinkle in the ginger, turmeric and black pepper.
- Bring to a low boil for about 20 minutes or until squash is softened.
- Ladle into a food processor to puree.
- Pour back into the Dutch oven and keep heat on low until served.
- Garnish with such things as thyme sprigs, cream, crumbled bacon or toasted pumpkin seeds.
Recipe by My Dragonfly Cafe at https://mydragonflycafe.com/savory-butternut-squash-soup/
3.5.3218