WEEKDAYS 1e|12c|p

Sheet Pan Butternut Squash Soup

The Chew
|
Servings: 4 - 6
|
easy
|
45 to 60 min

A great fall soup!


  • Ingredients
  • step-by-step directions
Ingredients
Sheet Pan Butternut Squash Soup
  • 1 large butternut squash (about 3-4 pounds, peeled, seeded and cut into 1-inch cubes)
  • 2 red onions (peeled, cut into 1-inch pieces)
  • 1 Granny Smith apple (peeled, cored, cut into 1-inch pieces)
  • 2 tablespoons olive oil
  • 3 cups chicken stock (warmed)
  • 1 tablespoon thyme leaves (to garnish)
  • Kosher salt and freshly ground black pepper
Directions
  • Preheat the oven to 425ºF.
  • Toss the butternut squash, red onion, apples and olive oil together in a large bowl. Season with salt and pepper and transfer to two baking sheets, making sure to not crowd the pans. Roast for 40-45 minutes until the vegetables are tender.
  • Add the cooked vegetables to the carafe of a blender along with 3 cups of chicken stock, puree the vegetables until smooth. Add more stock to thin out, if necessary. Adjust the seasoning and serve hot with thyme leaves to garnish.

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