I love butternut squash and this soup recipe was fabulous!
I altered a butternut squash recipe from Rachael Ray’s “Get Togethers: Rachael Ray’s 30-minute Meals.” This is the second side dish that I’ve altered into a soup. The first was a pumpkin dish.
I roasted the squash in the oven before I cut it into chunks and put it into a pot with the broth and spices. I like oven-baked squash more so than boiling it or nuking it in the microwave, but you do whatever method suits you. If you put it in the microwave, it’ll only take 10 to 12 minutes.
Here’s the recipe:
Butternut Squash and Thyme Soup
1 medium butternut squash
2 cups of chicken or vegetable broth
a few sprigs of fresh thyme
pepper and salt to taste
1. Cut the squash in half and spoon at the seeds. Place face down in a baking dish with a little bit of water. Bake at 400 degrees for about 20 minutes or until squash is soft.
2. Cut and peel the squash and place it in a pot with 2 cups of broth (or enough to be level with the squash), thyme, pepper and salt.
3. Cook on medium heat until squash begins to fall apart, stirring occasionally. Mash the squash with the back of a spoon or puree it in a blender. (Note: remove thyme sprigs before putting squash in a blender.)
4. Spoon out the sprigs of thyme and serve with crackers!