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Creamy Autumn Squash Soup.

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Servings 3 -4 servings

Ingredients
  

  • 1 medium peeled butternut squash cubed into large pieces
  • 3 medium carrots
  • 1 apple peeled and quartered (remove core)
  • 1 shallot peeled and quartered
  • ½ yellow onion peeled and quartered
  • 3-4 sprigs of fresh thyme
  • ½ tsp. cinnamon
  • ½ tsp. of cumin
  • Olive Oil
  • Salt and Pepper
  • 2 ¼ cups of chicken or vegetable broth
  • ½ cup of heavy cream
  • Pepitas for garnishing and bread for serving

Instructions
 

  • Pre-heat oven to 425 degrees.
  • Combine on a rimmed baking sheet the squash, carrots, apple, shallot, onion and thyme.
  • Drizzle the vegetable combination with olive oil and season with salt, pepper, cinnamon and cumin.
  • Bake for 55-60 minutes until butternut squash and carrots are softened.
  • Remove thyme sprigs and set aside to cool slightly before transferring to a blender or food processor.
  • Pulse the vegetable mixture to break down the larger pieces and then blend together until smooth. Once the mixture is fully combined, stream in ½ to 1 cup of the broth in while continuing to blend.
  • Transfer the butternut squash soup base to a stockpot and simmer to reheat, while whisking in the remaining broth and heavy cream until combined.
  • Serve hot, sprinkled with pepitas, fresh cracked pepper, and a side of crusty bread.