This quick, comforting soup captures the earthy sweetness of butternut squash in its simplest form — no peeling, no fuss. Roasting or microwaving the squash brings out its natural caramelized flavor, while sautéed onions and thyme add a savory, aromatic base. Blended until silky smooth and finished with a sprinkle of blue cheese and toasted walnuts, it’s a satisfying bowl of autumn warmth that comes together in minutes.
INGREDIENTS:
1 medium butternut squash, cut in half and seeded
1 medium onion, chopped
1 cup (more or less) chicken bullion
3 sprigs fresh thyme or 1/2 teaspoon dried
Salt and cayenne pepper
Blue cheese and toasted walnuts for garnish
METHOD:
Microwave or roast the squash halves until tender. Let cool slightly, then scoop out the flesh.
In a sauté pan, heat a drizzle of olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Stir in the thyme and remove from heat.
In a food processor or blender, purée the cooked squash with the onion and thyme until smooth.
Add chicken broth a little at a time until the soup reaches your desired thickness.
Add salt and cayenne pepper to taste. Reheat gently before serving.
Serve hot, topped with crumbled blue cheese, toasted walnuts, and a slice of chewy brown bread on the side.
SOURCE: Recipe submitted by Phil Foster of Phil Foster Ranches (Pinnacles)
