Squash Apple Soup with Fresh Basil

Serves 4 · 15 min prep · 30 min cook

Ingredients

• 1 medium (about 2 lb) butternut squash
• 2 tart apples (Granny Smith)
• 1 medium yellow onion
• 3 garlic cloves
• 1/2 cup packed, plus extra for garnish fresh basil leaves
• 4 cups low-sodium vegetable broth
• 2 tbsp extra-virgin olive oil
• 1 tbsp unsalted butter
• 3 fresh thyme sprigs
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/8 tsp ground nutmeg
• 1/4 cup for serving plain Greek yogurt or crème fraîche

Instructions

1. 1Peel and seed the butternut squash, then cut it into 1-inch chunks so they soften quickly and blend smoothly later.
2. 2Peel, core, and roughly chop the apples; keep the pieces similar in size to the squash for even cooking.
3. 3Dice the onion and smash then mince the garlic so both will melt into the soup base without harsh bits.
4. 4Heat a large Dutch oven or heavy pot over medium heat and add the olive oil and butter until the butter foams gently.
5. 5Add the onion and the salt; cook for 5 to 6 minutes, stirring often, until the onion turns translucent and sweet-smelling.
6. 6Stir in the garlic and cook for 45 seconds until fragrant but not browned.
7. 7Add the squash, apples, thyme sprigs, remaining salt, pepper, and nutmeg; toss everything to coat in the fat for 1 minute.
8. 8Pour in the vegetable broth, raise the heat to bring the pot to a lively simmer, then reduce to medium-low, cover, and cook for 20 to 22 minutes until the squash is completely soft when pierced with a fork.
9. 9Remove the pot from heat, discard the thyme sprigs, and stir in most of the fresh basil leaves so they wilt into the hot liquid.
10. 10Carefully blend the soup with an immersion blender until completely smooth and velvety, or work in batches in a countertop blender with the lid vented.
11. 11Taste and adjust salt or pepper; if the soup is thicker than you like, loosen it with a splash of warm water or extra broth.
12. 12Ladle into four bowls, swirl a spoonful of Greek yogurt or crème fraîche on each serving, and finish with torn fresh basil and a grind of black pepper.