1butternut squashapprox. 3 lbs or 4 cups peeled and diced
1largecarrotpeeled and rough chopped
1granny smith apple peeled, cored, and rough chopped
1tbspolive oil
¼tspdried thyme
1tbspbutter
¼cupbrown sugar packed
1small onion chopped
3clovesgarlic minced
1tbspdried sage
3cupschicken broth
1-2tbspmaple syrup
heavy cream for toppingoptional
Instructions
Preheat oven to 425 degrees
Peel butternut squash and carrot and cut into 1-2 inch chunks Place on baking sheet then drizzle with 1 tablespoon of the olive oil and season with salt, pepper, thyme, and brown sugar
Bake squash and carrot for approx 30 mintutes until tender, turning occasionaly
While squash bakes chop apple, onion, and garlic
In large pot or dutch oven add butter over medium heat. Once butter has melted and stopped foaming add the onion and apple and cook until onions are translucent. Then add garlic and cook for approx 30 seconds stirring frequently
Transfer cooked squash and carrot to pot and add broth, maple syrup, and sage. Bring to a boil then reduce heat to medium-low and simmer for 15-20 minutes stirring occasionally.
Blend with an immersion blender until smooth. Alternatively transfer soup mixture to blender in batches and blend until smooth. Just make sure to remove the plug from the lid to allow steam to escape
Season with salt and pepper to taste
Drizzle each serving with around 1 tbsp of heavy cream.