Grafted Growers Recipe (Waltham Butternut Squash)
Have you ever wondered what the ideal seasonal dish might be? Don’t worry, Grafted Growers is here to help!
Here’s Grafted Growers recipe featuring Waltham Butternut Squash!
Roasted squash gives this soup a delicious flavor. It also saves time by not having to peel or slice the butternut squash. This soup includes a touch of onion, apple, and thyme, as well as maple syrup and heavy cream on top. This soup is the definition of September in a bowl, and it’s the ideal way to ring in the new season!
With only 39.4 calories per cube (116 grams), 22 grams of carbs, 2 grams of protein, and 7 grams of fiber, Waltham Butternut squash is a great source of vitamins, minerals, and antioxidants that give various health benefits. It’s also a good source of calcium, iron, phosphorus, and copper.
‘Simple Classic Roasted Butternut Squash Soup’
- 2 medium-large Waltham Butternut squash
- 3 Tbsp. butter (salted or unsalted)
- 1/2 cup onion (diced)
- 4 cups chicken broth
- 1/2 medium apple (peeled)
- 1 sprig thyme (1/4 tsp dried thyme leaves)
- 1/4 cup real maple syrup
- 1/2 cup heavy whipping cream
- Ground black pepper
- In a preheated oven, roast the butternut squash until it is very tender.
- Scoop out all of the roasted squash flesh and discard the skins.
- Stir the onions with butter in a large soup pot before adding the chicken broth and shredded apple.
- Add the fresh thyme sprig and bring to a light boil over medium-high heat.
- Reduce the heat to medium-low and let the soup gently simmer for 10-15 minutes, uncovered, to blend the flavors.
- Remove the thyme sprig and purée the soup until it is completely smooth.
- Warm the pureed soup with maple syrup and heavy cream over low heat for a few minutes.
- To taste, season with salt and ground pepper.