Wheat-less Wednesday – Roasted Butternut Squash Soup

butternut squash soupIngredients:

  • 2 large butternut squash (roasted)
  • 1 medium onion (diced)
  • 2 cloves garlic (minced)
  • 2 Tbsp. butter
  • 1 carrot (shredded)
  • 1 gala apple (cubed)
  • 1/2 tsp. fresh thyme
  • 4+ cups chicken broth
  • 2 Tbsp maple syrup
  • Salt and pepper to taste

Instructions:

  1. Place large saucepan on the stove over medium-high heat.
  2. Add butter, onions, garlic, carrot, and apple. Cook until  onions begin to turn translucent (about 3-4 minutes)
  3. Remove seeds and peel from squash. Add to saucepan along with chicken broth, chopped thyme, 1/2 tsp salt, and 1/2 tsp pepper. Cook over medium heat for 20 minutes.
  4. Remove from heat and puree the mixture with an immersion blender or cool and blend in parts with a food processor.
  5. Add maple syrup and additional salt and pepper to taste.
  6. Garnish with a sprig of thyme, an apple slice, or micro greens (displayed in photo)
  7. Enjoy!

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