But­ter­nut Squash Soup with Thyme But­ter

Sunday Star - - LIFE -

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.

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