Ingredients:
- 1 tablespoon olive oil
- 1 teaspoon salt & pinch of white ground pepper
- 1/2 large red onion or 4 whole shallots, peeled & chopped
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 4 sprigs of thyme, leaves removed
- 4 1/4 pounds butternut squash, peeled, seeded, cut into 1-inch cubes
- 3 clove of garlic, peeled & left whole
- 1 Gala apple, peeled, cored, diced
- 1/2 cup apple cider
- 4 1/4 cups (or more) vegetable broth
- Optional: Chopped fresh chives or toasted pepitas for garnish
8 servings | 1/4 cup each | 30 kcal serving
Directions:
1. Preheat oven to 400 F.
2. Toss ALL ingredients together (except for Cider & Broth). Place in a baking dish or on a sheet pan and roast uncovered until fork tender. 3. When done, transfer to a blender and add the broth and apple cider. Blend until very smooth and your desired thickness. 4. For large quantities, work in batches, returning the blended soup to a hot saucepan to keep warm. 5. Bring soup to simmer, thinning with more broth if desired. Ladle soup into bowls. Garnish with pepitas, chives or croutons. Serve warm.
Helpful Hints:
Serve the soup as an appetizer in mini-bowls or demitasse cups with toasted pepitas or croutons for an elegant twist on these classic flavors. Make ahead and reheat before serving; the flavors will be even more prominent.