Ingredients:

  • 3 lbs butternut squash, peeled and cubed
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • ½ tsp cracked black pepper
  • 2 tbsp unsalted butter
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 medium Granny Smith apple, peeled and diced
  • 4 cups low-sodium vegetable or chicken broth
  • 1 tsp dried thyme
  • ¼ tsp ground nutmeg
  • ½ cup heavy cream
  • 1 tbsp lemon juice

Instructions:

  1. Preheat oven to 400°F (200°C). Toss cubed butternut squash with olive oil, salt, and pepper on a large rimmed baking sheet. Spread in a single layer and roast for 25–30 minutes until edges are golden brown and centers are tender.
  2. While the squash roasts, melt unsalted butter in a Dutch oven or heavy-bottomed pot over medium heat. Add diced yellow onion and sauté until translucent, about 5 minutes.
  3. Stir in minced garlic and diced Granny Smith apple, cooking for another 3–4 minutes until the apple softens and becomes fragrant.
  4. Add the roasted butternut squash, broth, dried thyme, and ground nutmeg to the pot. Bring to a gentle boil, then reduce heat and simmer for 10 minutes.
  5. Use an immersion blender directly in the pot (or transfer to a stand blender in batches) and process until completely smooth.
  6. Stir in heavy cream and lemon juice just before serving.