Roasted Butternut Soup

Serves 4 · 20 min prep · 45 min cook

Ingredients

• 1 large (about 3 lb) butternut squash
• 1 medium yellow onion
• 2 medium carrots
• 3 garlic cloves
• 2 Tbsp extra-virgin olive oil
• 4 cups low-sodium vegetable broth
• 4 fresh thyme sprigs
• 1/2 tsp ground cumin
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 small fresh apple
• 1/4 cup plain Greek yogurt
• 1/4 cup toasted pumpkin seeds
• 2 Tbsp chopped fresh parsley

Instructions

1. 1Heat the oven to 425°F and line a large rimmed baking sheet with parchment. Peel the butternut squash, scoop out the seeds, and cut the flesh into 1-inch cubes.
2. 2Roughly chop the onion and carrots and smash the garlic cloves; spread everything on the sheet with the squash.
3. 3Drizzle with olive oil, sprinkle with salt, pepper, and cumin, then toss with your hands so the pieces are lightly coated and in a single layer.
4. 4Roast 30 to 35 minutes, stirring once halfway, until the squash is deeply golden at the edges and pierces easily with a fork.
5. 5Transfer the roasted vegetables to a large pot, add the broth and thyme sprigs, and bring to a gentle simmer over medium heat for 8 minutes so flavors meld.
6. 6Remove the thyme stems, then puree the soup with an immersion blender until completely smooth and velvety; alternatively blend in batches in a countertop blender.
7. 7Taste and adjust salt; if the soup is thicker than you like, loosen with a splash of hot water or extra broth until it ladles easily.
8. 8Core and finely dice the fresh apple. Ladle the hot soup into bowls, swirl a spoonful of Greek yogurt on each, and top with diced apple, pumpkin seeds, and parsley.
9. 9Serve warm with crusty bread or pack into thermos containers for a satisfying midday lunch that stays hot for hours.