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Squash Soup with Thyme

With Mazola® Canola Oil

Serving Size Icon

SERVING SIZE

10 SERVINGS

Total Time Icon

TOTAL TIME

1 HOUR 30 MINUTES

Skill Level Icon

SKILL LEVEL

INTERMEDIATE

Ingredients:

  • 1 tablespoon Mazola Canola Oil
  • 1 teaspoon ground ginger
  • 1/4 teaspoon cayenne pepper
  • 3 pounds butternut squash, peeled, cut into 1-inch pieces (about 7 cups)
  • 2 medium cooking apples, peeled, cored, coarsely chopped
  • 2 small onions, coarsely chopped
  • 2 cans (14- 1/2 ounces each) reduced sodium vegetable broth
  • 1/2 cup water
  • 1/4 cup butter, softened
  • 1/2 teaspoon leaf thyme
  • 1/2 teaspoon garlic powder

Instructions:

  1. Preheat oven to 425º F.
  2. Combine oil, ginger and cayenne pepper in a large bowl.
  3. Add squash, apples and onions; toss to coat.
  4. Transfer to a 15×10-inch baking pan.
  5. Roast vegetables (single layer) for 35 to 45 minutes, or until tender.
  6. Remove from oven.
  7. Working in batches, combine squash mixture and part of the vegetable broth in blender or food processor; blend until smooth.
  8. Transfer pureed mixture to a large saucepan.
  9. Stir in any remaining broth and water. (Recipe can be made ahead to this point; cover and refrigerate up to 2 days).
  10. Bring soup to a boil; reduce heat and simmer, uncovered, 10 minutes.

To make Thyme Butter:

  1. Combine butter, thyme and garlic powder until well blended.
  2. Spoon onto wax paper and roll into 3-inch log; wrap tightly and refrigerate until firm.
  3. To serve, ladle hot soup into individual bowls; top each with a 3/4 teaspoon thyme butter.
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