This soup is easy and quick to make using frozen squash and jarred applesauce which lend sweetness and richness to the soup. Winter squashes, like butternut, have a hard, inedible peel which is very difficult and time-consuming to remove. Now it is available peeled and cubed in packages in the produce section of many supermarkets. Using frozen squash also saves time.
- Cook Time
- Prep Time
- 2 tablespoons extra virgin olive oil
- 1 medium onion, coarsely chopped
- 1 teaspoon dried thyme leaves
- 1 (12-ounce) package frozen puréed butternut squash, thawed
- 1 (2 ½-ounce) jar baby food applesauceor 1⁄3 cup regular applesauce
- 1 (32-ounce) box chicken broth
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
1. Heat oil in a medium saucepan over medium heat. Add onions and cook for 5 minutes, stirring occasionally. Stir in thyme leaves, squash, applesauce, and chicken broth.
2. Mix well and cook for 8 minutes. Add salt and pepper and stir. Remove from heat and let cool slightly. With an immersion blender or food processor, purée soup for 3 to 5 minutes, or until smooth. Heat through and serve.
Recipe Courtesy of Quick & Kosher: Meals in Minutes by Jamie Geller (Feldheim 2010)