Page 65 - Robeson Living Fall 2020

Butternut Squash Soup with Thyme
Butter

Prep time: 35 minutes
Total time: 1 hour, 30 minutes
Yield: 6-8 servings
1 tablespoon vegetable oil
1 teaspoon Spice Islands Ground Ginger
1/4 teaspoon Spice Islands Cayenne Pepper
3 pounds (about 7 cups) butternut squash,
peeled and cut into 1-inch pieces
2 medium cooking apples, peeled, cored and
coarsely chopped
2 small onions, coarsely chopped
2 cans (14 1/2 ounces each) chicken broth,
divided
1/2 cup water

Thyme Butter:
1/4 cup butter, softened
1/2 teaspoon Spice Islands Thyme
1/2 teaspoon Spice Islands Garlic Powder

Heat oven to 425 F. In large bowl, combine oil, ginger and cayenne pepper. Add squash, apples and onions; toss to coat.
Transfer to 15-by-10-inch baking pan. Roast in single layer 35-45 minutes, or until tender. Remove from oven.

Working in batches, combine squash mixture and one can chicken broth in blender or food processor; blend until smooth.
Transfer pureed mixture to large saucepan. Stir in remaining chicken broth and water. Bring soup to boil; reduce heat and
simmer, uncovered, 10 minutes.

To make thyme butter: Combine butter, thyme and garlic powder until well blended. Spoon onto wax paper and roll into 3-inch
log; wrap tightly and refrigerate until firm.

To serve, cut butter into thin slices. Ladle hot soup into individual bowls; top each with slice of butter.

Tip: Puree can be made in advance, covered and refrigerated up to 2 days.

Robeson Living ~ Summer 2020