Butternut Pumpkin Puree Soup with Apple
by Editorial Staff
The sweet taste of butternut squash in this soup is harmoniously balanced by a sweet and sour apple and aromatic spices – onions, garlic, thyme, and bay leaf – that’s all you need for a simple warming soup on a cool autumn day. The vegetables and fruits are first roasted in the oven for a richer flavor, then cooked in chicken broth, and the soup is ground in a blender. Save a few cubes of baked pumpkin to serve to garnish each serving of smooth, creamy soup.
Cook: 1 hour 25 mins
Servings: 4
Ingredients
- 1 gourd, 1.1 kg, peeled and cut into 4 cm cubes (about 4 tablespoons)
- 1 large apple, peeled and cored, and cut into 6 wedges
- 1 medium onion, cut into 6 wedges
- 2 tbsp extra-virgin olive oil
- 1 clove of garlic
- 4 sprigs thyme
- 1 bay leaf
- 4 tablespoon. slightly salted chicken broth
Directions
- Preheat oven to 200 ° C. Line a baking sheet with parchment paper or foil. Place pumpkin, apple, and onion on a baking sheet. Drizzle with olive oil, sprinkle with 1 teaspoon. salt and 0.5 teaspoon. black pepper and stir to coat with oil. Roast vegetables until tender, 40-45 minutes.
- In the meantime, prepare a bag of garlic, thyme, and bay leaf (wrap in a piece of cheesecloth and tie with kitchen thread). In a saucepan over high heat, bring the chicken stock and bag to a low boil. Add baked apple, onion, and pumpkin (set aside a few baked pumpkin cubes for serving). Reduce heat and simmer until vegetables are tender about 20 minutes.
- Remove from heat and remove the bag from the soup. Next, grind the soup with an immersion blender or pour in small portions into a blender and beat until smooth. Season the soup with salt and pepper to taste. Pour into bowls and top with baked pumpkin cubes.
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