Fall Squash Soup. Fall Squash Soup

You can cook Fall Squash Soup using 9 ingredients and 11 steps. Here is how you achieve that.

Ingredients of Fall Squash Soup
  1. Prepare 3 each of butternut squash.
  2. Prepare 1 tbsp of oil.
  3. It’s 1 medium of onion, diced.
  4. Prepare 2 clove of garlic, sliced.
  5. Prepare 1 tsp of thyme, dried.
  6. It’s 1 of broth.
  7. It’s 1 of apple cider vinegar.
  8. Prepare 1 of salt.
  9. You need 1 of pepper.
Fall Squash Soup step by step

  1. Preheat oven to 350°F.

  2. Cut squash in half. Scoop out and discard seeds..

  3. Place squash on a baking tray, cut-side down. Bake until tender (35-45 minutes)..

  4. Remove skin and stem. Don't be too meticulous about removing the skin. We'll pass the squash through a sieve later..

  5. Heat oil in a pan. Saute onion until tender..

  6. Add garlic and thyme. Cook, stirring constantly, until fragrant..

  7. Transfer to a blender. Add squash. Add about 1 cup of stock. Pulse on low speed until pureed. You may need to work in 2 batches..

  8. Adding broth to desired consistency, blend on high speed for about 45-60 seconds or until smooth..

  9. Pour into a soup pot and heat gently, stirring often..

  10. Add apple cider vinegar, salt and pepper to taste..

  11. Garnish and serve..