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Butternut Squash Soup with Thyme Butter

Spice Islands®

Butternut Squash Soup with Thyme Butter


  • Prep Time: 35 minutes
  • Total Time: 1 hour 30 minutes

6 to 8 servings


1 tablespoon Corn Oil

1 teaspoon Spice Islands® Ground Ginger

1/4 teaspoon Spice Islands® Cayenne Pepper

3 pounds butternut squash, peeled, cut into 1-inch pieces (about 7 cups)

2 medium cooking apples, peeled, cored, coarsely chopped

2 small onions, coarsely chopped

2 cans (14-1/2 ounces each) chicken broth

1/2 cup water

1/4 cup butter, softened

1/2 teaspoon Spice Islands® Thyme

1/2 teaspoon Spice Islands® Garlic Powder


Preheat oven to 425º F.

Combine oil, ginger and cayenne pepper in a large bowl. Add squash, apples and onions; toss to coat. Transfer to a 15x10-inch baking pan. Roast vegetables (single layer) for 35 to 45 minutes, or until tender. Remove from oven.

Working in batches, combine squash mixture and part of the chicken broth in blender or food processor; blend until smooth. Transfer pureed mixture to a large saucepan. Stir in any remaining chicken broth and water. (Recipe can be made ahead to this point; cover and refrigerate up to 2 days). Bring soup to a boil; reduce heat and simmer, uncovered, 10 minutes.

To make Thyme Butter:
Combine butter, thyme and garlic powder until well blended. Spoon onto wax paper and roll into 3-inch log; wrap tightly and refrigerate until firm.

To serve, cut Thyme Butter into thin slices. Ladle hot soup into individual bowls; top each with a slice of butter.

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