Butternut Squash Soup
recipe from the original Siren of Sherwood is totally in
season and totally delicious.
1 butternut squash, peeled, seeded, and coarsely diced
3 Tablespoons olive oil
2 small yellow onions, chopped
2 cloves garlic, chopped
1 Tablespoon dried thyme
1 Granny Smith apple, peeled, cored, and diced
2 Cups low-sodium vegetable stock
2 Cups water
1 teaspoon salt pepper to taste
Preheat oven to 450 degrees. Place squash in bowl with 2 Tb. olive oil and
coat squash thoroughly, then place squash on cookie sheet and bake for
15-20 minutes ('til edges are slightly brown). Remove from oven and let
cool slightly. In stockpot heat 1 Tb. olive oil and sauté onion for 3
minutes, then add garlic and sauté 1 more minute. Add thyme, apple, vegetable
stock, water, and squash. Bring to a boil and cook 15-20 minutes. Let
cool slightly, add salt & pepper, then puree in blender or food processor.
Serves 6 to 8.
RETURN TO RECIPE