Butternut Squash Soup with Thyme Butter
Prep time: 35 minutes Total time: 1 hour, 30 minutes Yield: 68 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 1inch 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 15by10inch baking pan. Roast in single layer 3545 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 3inch 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.