1 medium onion
1 tart apple
2 teaspoons olive or canola oil
2 (12 oz) packages frozen butternut squash
3-4 cups low sodium broth (chicken or vegetable broth)
¼ teaspoon dried thyme (or 1 teaspoon fresh)
¼ cup chopped parsley, for garnish
- Chop onion; peel and chop apple. Any size pieces is okay, as you’ll be blending them later.
- Heat oil in large saucepan; sauté onion and apple 5-7 minutes until soft.
- Meanwhile, grate rind oﬀ the lemon then juice the lemon.
- Add squash, three cups broth, lemon rind and juice, and thyme to the saucepan. Bring to a boil then simmer gently 20 minutes.
- Purée soup using a blender wand (immersion blender) or pour into blender and purée. Add more broth if you like a thinner soup.
- Salt and pepper to taste, and serve with chopped parsley as garnish.
Note: You can also make this soup with fresh butternut or acorn squash. For whole squash: Cut squash in half, place cut side down in a shallow pan with some water, and cook in a 350°F oven for about a half hour. Scoop the ﬂesh out of the skins and discard skins. Add to pot when recipe says to add frozen squash. For squash purchased peeled and cut: Simmer soup 10-15 minutes longer, until squash is soft.
An Oldways recipe and photo.