Butternut pumpkin puree soup with apple

The sweet taste of butternut squash in this soup is harmoniously balanced by a sweet and sour apple and aromatic spices - onions, garlic, thyme and bay leaf - that's all you need for a simple warming soup on a cool autumn day. Vegetables and fruits are first roasted in the oven for a richer flavor, and then cooked in chicken broth and the soup is ground in a blender. Save a few cubes of baked pumpkin to serve to garnish each serving of smooth, creamy soup.

Ingredients

• 1 butternut squash, 1.1 kg, peeled and cut into 4 cm cubes (about 4 tablespoons) 1 large apple, peeled and cored and cut into 6 wedges 1 medium onion, cut into 6 wedges 2 tbsp. l. extra-virgin olive oil 1 clove of garlic 4 sprigs of thyme 1 bay leaf 4 tbsp. lightly salted chicken broth

Directions

1. Preheat oven to 200 ° C. Line a baking sheet with parchment paper or foil. Place the pumpkin, apple and onion on a baking sheet. Drizzle with olive oil, sprinkle with 1 tsp. salt and 0.5 tsp. black pepper and stir to coat with oil. Roast vegetables until tender, 40-45 minutes.
2. In the meantime, prepare a bag of garlic, thyme and bay leaf (wrap in a piece of cheesecloth and tie with kitchen thread). In a saucepan over high heat, bring the chicken stock and bag to a low boil. Add baked apple, onion and pumpkin (set aside a few baked pumpkin cubes for serving). Reduce heat and simmer until vegetables are tender, about 20 minutes.
3. Remove from heat and remove bag from soup. Next, grind the soup with an immersion blender or pour in small portions into a blender and beat until smooth. Season the soup with salt and pepper to taste. Pour into bowls and top with baked pumpkin cubes.