Butternut Squash Soup with Thy me Butter
Prep time :35 minutes Total time :1 hour ,30 minutes Yield :6-8 servings
•1 teaspoon Spice Islands Ground Ginger
•1/4 teaspoon Spice Islands Cayenne Pepper
•3 pounds( about 7 cups) butter nut squash, peeled and cut into 1- inch pieces
•2 medium cooking apples, peeled, co red and coarse ly chopped
•2 small onions, coarse ly chopped
•2 cans (141/2 ounces each) chicken bro th, divided
•1/2cupwater Heat oven to 425˚ F.
In large bowl, combine oil, ginger and cayenne pepper. Add squash, apples and onions; toss to coat. Transfer to 15-by-10inch baking pan. Roast in single layer 35-45 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 3-inch 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. Thy me Butter:
•1/4 cup butter, softened
•1/2 teaspoon Spice Islands Thy me
•1/2 teaspoon Spice Islands Garlic Powder