Butternut Apple Soup

I was shopping at Costco and butternut squash is in. It's wonderful because it's all cut up a very easy to use and always fresh.  Living in Washington has benefits especially during this time of year.  Apples, lots, and lots of apples.  This is the sign fall is here. So for this post what better way to usher in the Autumn season than combining these two together. 

2 lbs butternut squash ( I buy this at Costco)
1 onion, chopped
1 carrot, chopped
1/4 cup butter, melted or 2 Tbs olive oil
3 Granny Smith apples (1-1/4 pounds), cored, peeled, chopped
6 cups chicken broth  or 3 cans (14 1/2 oz)
1 1/2 tsp fresh thyme, chopped (1/2 tsp dried)
3/4 tsp fresh ground sea salt
Fresh ground black pepper 

On a baking sheet toss in squash, onion and carrot in single layer. Drizzle with melted butter or olive oil toss to coat. 

Roast vegetables in 350 degrees 30 minutes or until tender, turning vegetables over halfway through. (the squash may take additional time depending on how large the chunks are cut into)

Transfer vegetables to large saucepan. Toss in the apples, broth, salt then simmer, covered for 30 minutes, until apples are tender. Add thyme, pepper.

Finally, I transfer this mixture into a food processor and blend until smooth.  Pour into serving bowls and sprinkle with black pepper and thyme.  Serves about 6.

Note- You can use a whole butternut squash.  This is especially nice if you grow your own.  For a whole squash. You just half the squash and scoop out the seeds. Cut each half into thirds and then peel.  

If you want to speed up the cooking process cut them into smaller chunks. Then following the baking instructions.