Winter Squash Soup with Apple Butter and Thyme
- Submitted by Clearbrook Farms
- 1 large butternut squash
- 1-8 oz. can of chicken stock (vegetable may be substituted)
- 1 bunch fresh thyme
- 1 small onion - diced
- 2 tbsp butter
- 1 jar Clearbrook Farms Apple Butter
- Salt and black Pepper
- 2 tbsp Olive oil (Extra Virgin is best)
- 1 large roasting pan
- 1 medium stock pot
- Preheat your oven to 375 degrees F.
- Find largest chef’s knife, cut the squash in half lengthwise and scoop out the seeds.
- Find a roasting pan that can hold the squash cut side down. Sprinkle the inside with salt, pepper, and olive oil.
- Place squash cut-side down tucking a few sprigs of thyme in the hollow space.
- Cook 45 min or until the flesh is soft.
- After 45 min - discard the thyme and scoop out the orange flesh into a bowl.
- Get out a pot and add 1 Tbls of the butter and the diced onions to it.
- Cook over medium low heat until the onions are soft but not browned (3-5 min).
- Add cooked squash and chicken stock, a few more sprigs of thyme (yes, sticks and all) and simmer for 15 minutes.
- Remove thyme sprigs – most of the leaves will remain in the soup see – and puree in a blender until smooth.
- Return to pot, and add remaining butter and olive oil. Now’s the time when you can adjust the salt and pepper –add more if you like.
- Serves 4
To Serve – ladle 1 cup of soup into warm bowls and garnish with a spoonful of Clearbrook Farms Apple Butter – it will melt in and give the soup a magical flavor with hints of cinnamon and nutmeg.
You can make this several days ahead – just be sure to add the Clearbrook Farms Apple Butter prior to serving or it will lack the magic.