Butternut Squash Soup

Butternut Squash Soup

 

 

1 package Costco diced butternut squash (or 2-3 packages frozen butternut squash)

1 medium apple, diced with skin removed

1 medium onion

2 cans chicken broth

2 bay leaves

1/4 tsp coriander

1/4 tsp ginger

salt and pepper

 

 

Preheat oven to 425.  Place diced butternut squash, onion and apple on parchment-lined cooking tray.  Little toss or spray olive oil, salt and pepper.  Roast in oven for 30 minutes.  Remove and let cool slightly. 

 

 

 

Take half of the squash mixture and place in blender with 1 can of chicken broth.  Puree until smooth, then pour into soup pot on medium heat on stove.  Do the same with the other half of the mixture and other can of chicken broth.  Pour into soup pot. Add 2 bay leaves and put lid on the soup.  Allow it to start a slight boil, then reduce heat to low and simmer for 30 minutes.  Remove from heat and add the coriander and ginger.  Either serve immediately or let cool and place in a container for later enjoyment. 

 

Optional soup toppers:  pepitas, bacon or coconut bacon