This absolutely delicious soup is a breeze to whip up. You only need a few ingredients — most of them fresh and nutritious — and you don't even have to peel or chop the squash. So easy! The finished product tastes fantastic, and is a total crowd-pleaser.
🔶 3 large butternut squashes
🔶 1 onion
🔶 7 or 8 cloves of garlic
🔶 1 apple, grated
🔶 3 sprigs of fresh thyme, chopped finely
🔶 3 or 4 springs of fresh rosemary, chopped finely
🔶 4 cups of chicken of vegetable stock
🔶 salt and pepper
🔶 Madagascar Black Pepper Olive Oil (or sub regular olive oil)
🔶 Cinnamon & Pear dark balsamic vinegar
Get the oil and vinegar on sale as a pair right here, for a limited time only!
🔶 Splash of cream (optional)
Preheat the oven to 425°. Pop the whole butternut squash into the oven to soften for a few minutes as the oven heats up — no tray or anything needed. This makes them easier to slice!
After about five minutes, take the squash out and slice them in half lengthways. Scoop out the seeds.
Rub Madagascar Black Pepper Olive Oil and salt onto the cut side of the squash, sprinkle with salt, then place them cut-side down on a lined baking tray. Bake for about 30 or 40 minutes, until the flesh is very tender. Let cool.
In a big soup pot over medium heat, put a few splashes of Madagascar Black Pepper Olive Oil. Once it’s heated, add the onion. Cook, stirring occasionally, until the onion is soft, translucent, and fragrant.
Add the garlic and stir for one minute longer.
Add all the scooped-out flesh of the butternut squashes to the soup pot, along with the grated apple and chopped fresh herbs.
Pour in your chicken or vegetable broth, and add a generous amount of salt and pepper. You can also add a big or little pinch of cayenne pepper here for a tiny bit of heat!
Let it all simmer away for 10 to 15 minutes. Then blend it, either using a hand blender or a stand-up blender.
Put the soup back in the pot if using a stand-up blender. Add a generous drizzle of Cinnamon & Pear dark balsamic vinegar, as well as a splash of cream. Add more salt and pepper to taste, and then stir to combine.
Et voila! An easy, delicious, perfect-for-fall soup!