Diary of a Chef · Just Chefn Around

Roasted Butternut Soup

55 minutes · 6 servings

By Diary of a Chef

Ingredients

• 3 lb butternut squash, peeled and cubed
• 2 Honeycrisp apples, peeled and cubed
• 1 yellow onion, cut into wedges
• 4 garlic cloves, unpeeled
• 3 tbsp olive oil
• 1½ tsp kosher salt
• 4 cups vegetable or chicken stock
• 1/2 cup heavy cream
• 1 tbsp maple syrup
• 3 fresh thyme sprigs
• 1/4 cup toasted pumpkin seeds (optional)

Instructions

1. 1Roast

   Toss squash, apple, onion, and garlic with oil, salt, and thyme. Spread out. Roast at 425°F until the squash is browned on the edges and a knife slides through.

2. 2Blend

   Squeeze the garlic from the skins. Thyme stems out. Everything into a pot with the stock. Blend until velvet. Cream and maple. Taste salt. Thin with stock if it sits like mash.