- 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
- Preheat oven to 425º F.
- Combine oil, ginger and cayenne pepper in a large bowl.
- Add squash, apples and onions; toss to coat.
- Transfer to a 15×10-inch baking pan.
- Roast vegetables (single layer) for 35 to 45 minutes, or until tender.
- Remove from oven.
- Working in batches, combine squash mixture and part of the vegetable broth in blender or food processor; blend until smooth.
- Transfer pureed mixture to a large saucepan.
- Stir in any remaining broth and water. (Recipe can be made ahead to this point; cover and refrigerate up to 2 days).
- Bring soup to a boil; reduce heat and simmer, uncovered, 10 minutes.
To make Thyme Butter:
- Combine butter, thyme and garlic powder until well blended.
- Spoon onto wax paper and roll into 3-inch log; wrap tightly and refrigerate until firm.
- To serve, ladle hot soup into individual bowls; top each with a 3/4 teaspoon thyme butter.