Go Back

Butternut Squash Soup

Print Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour 30 minutes
Servings 8 people

Ingredients
  

  • 2 tbsp Extra Virgin Olive Oil
  • 1 large Onion chopped
  • 3 pounds Butternut Squash peeled and cut into 1 inch chunks
  • 3 large Granny Smith Apples peeled and coarsely chopped
  • 4 cups Chicken stock
  • 1 tsp Thyme
  • 1 tsp Ground Cumin
  • 1 tsp Ground Corriander
  • 1 tsp Fresh Ginger grated
  • salt
  • Pepper

Instructions
 

  • Heat olive oil in stock pot over medium high heat. When oil is shimmering, add onion. Cook onion until translucent.
  • Add squash and apples to pot. Add chicken stock to cover squash, add water if necessary. Bring to boil and then reduce to simmer. Add thyme, cumin, coriander and ginger. Simmer until squash is soft, about 20 minutes.
  • When squash is soft, puree soup in blender until smooth. Return soup to pot and season with salt and pepper to taste.