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Herbed butternut squash soup

Herbed Butternut Squash Soup

Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4 ish

Ingredients
  

  • 1 6-8 inch butternut squash
  • 1 small sweet potato
  • 1 yellow onion
  • 1 gala apple
  • 3 cups chicken bone broth or broth or vegetable broth
  • 1 clove garlic
  • 1 tsp salt plus some for roasting vegetables
  • 1 tsp dried basil
  • 1/2 tsp dried italian herbs
  • 1/2 tsp dried thyme

Instructions
 

  • Preheat your oven to 375 degrees.
  • Cut off the ends of your butternut squash, cut in half lengthwise and scoop out the seeds and strings. Cut into fourths. Coat lightly with olive oil and a little salt. Place on baking sheet meat side up
  • Wash off skin of sweet potato and place on baking sheet.
  • Cut onion into quarters. Lightly coat with olive oil and salt. Place on baking sheet.
  • Cut apple off core into 4 pieces. Place on baking sheet.
  • Roast for 30-40 minutes, until butternut squash is soft. If you need to remove apple and onion before the squash is soft just remove from the oven, put in your blender and wait.
  • Once squash is done. Remove from oven and let cool for a 5 minutes.
  • Warm desired broth type until hot. Add to your blender.
  • Scoop squash and potato out of skin, leaving skin behind to toss. Place in blender.
  • Add salt and herbs.
  • Blend until smooth and serve warm.