Butternut Squash Green Apple Soup Drizzled with Thyme and Garlic Oil
YES SOUP FOR YOU!
Okay… I know I’m still having the ‘everything pumpkin‘ kick. But truly I don’t want you to think I’m just out-of-control obsessive about it that I would cook and bake with pumpkin until the end of Fall! No, of course not… Com’on have a little faith now. However, this recipe utilizes pumpkin’s slender, shapelier, and fraternal sister: Butternut Squash.
Harvested in the Autumn, this winter squash is grown in the summer. It contains a boat-load of vitamin A, potassium and fiber. Awesome, right?! So, this produce is not only beautiful from the outside, but it’s totally full of life on the inside! Literally.
Â
Â
This recipe is super easy to make. It’s a perfect meal before or after you get back from weathering the elements outside, or simply enjoying the colorful great outdoors. Besides the fact that you’ll have a delicious scented place when it’s gently cooked on your stove, you’ll have a well-balanced, soul satisfying meal. You’ll taste the hint of sweetness of the brown sugar, and the verve of the cinnamon harmoniously simmering along with the savoriness of the chicken broth. The vivid taste of mint the thyme infuses bring this soup to life. To add a little more richness and another layer of flavor, try drizzling the already great soup with thyme and garlic oil. One word: Sublime!
Â
Â
Friends, if you think about having a Fall picnic bring this soup along in a thermos. It’ll warm you up instantly, envelope you with comfort, and leave you longing for a heart-warming tradition.
Â
- 2 pound butternut squash, peeled, seeded and cubed
- 2 granny smith apple, peeled, cubed
- 1 large onion, diced
- 2 cloves garlic, minced
- 2 Â tablespoons brown sugar
- 1 teaspoon salt
- ¾ teaspoon ground cinnamon
- ¼ teaspoon fresh ground black pepper
- 3 cups organic chicken broth
- 6 sprigs of fresh thyme leaves
- 2 cups half and half milk
- For Thyme and Garlic Oil
- ¼ cup olive oil
- 2 cloves garlic, crushed
- 12 springs thyme
- In a medium size Dutch oven, mix together squash, apple, onion, brown sugar, salt, cinnamon and pepper. Pour in broth. Cook over medium high heat. Cover the pot and heat to boiling.
- Uncover and add thyme leaves. Reduce heat to low. Simmer until squash is tender, about 20 minutes or so.
- Using a hand-held electric blender, blend mixture until smooth. Add milk, stir occasionally, until heated through. Turn off the heat. Set soup aside.
- To make the Thyme and Garlic Oil: add oil and garlic in a small pan over low heat. Be careful not to burn the garlic, approximately 1 minute. Increase heat to medium and add thyme. Cook for another 1 minute until crisp.
- Drizzle the soup with the oil mixture.
Â
