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Lunche for 4

Butternut Squash Soup

Roasted squash, apples, onion, and garlic simmer with stock before blending into a smooth, warmly spiced soup.

$1.74per serving $
65 minstart to table
4servings

AmericanBudgetLunchesBack to schoolCold-weather comfortFallWinter

Ingredients

  • 1 butternut squash
  • 1 yellow onion
  • 2 sweet apples
  • 8 cloves garlic
  • 3 sprigs fresh thyme (optional)
  • 1/4 cup extra-virgin olive oil
  • 1 1/2 tsp kosher salt
  • 1/2 tsp freshly cracked black pepper (optional)
  • 2 cups vegetable or chicken stock
  • 1/2 cup heavy cream (optional)
  • 1/4 tsp ground nutmeg
  • 1/4 tsp cayenne pepper
  • pepitas (optional)

Steps

  1. Heat the oven to 425 F and spread the squash, onion, apples, and garlic on a large baking sheet.
  2. Toss the vegetables with olive oil, salt, and pepper, then roast for 35 minutes.
  3. Transfer the roasted vegetables to a large pot and add the stock, thyme, nutmeg, and cayenne.
  4. Simmer the soup uncovered for 20 minutes.
  5. Blend the soup until smooth, then stir in the cream if using.
  6. Warm the soup for 5 minutes without boiling.

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