Fall Squash Soup.

You can cook Fall Squash Soup using 9 ingredients and 11 steps. Here is how you achieve it.

Ingredients of Fall Squash Soup

1. You need 3 each of butternut squash.
2. Prepare 1 tbsp of oil.
3. Prepare 1 medium of onion, diced.
4. It’s 2 clove of garlic, sliced.
5. It’s 1 tsp of thyme, dried.
6. It’s 1 of broth.
7. Prepare 1 of apple cider vinegar.
8. Prepare 1 of salt.
9. Prepare 1 of pepper.

Fall Squash Soup instructions

1. Preheat oven to 350°F.
2. Cut squash in half. Scoop out and discard seeds..
3. Place squash on a baking tray, cut-side down. Bake until tender (35-45 minutes)..
4. Remove skin and stem. Don't be too meticulous about removing the skin. We'll pass the squash through a sieve later..
5. Heat oil in a pan. Saute onion until tender..
6. Add garlic and thyme. Cook, stirring constantly, until fragrant..
7. Transfer to a blender. Add squash. Add about 1 cup of stock. Pulse on low speed until pureed. You may need to work in 2 batches..
8. Adding broth to desired consistency, blend on high speed for about 45-60 seconds or until smooth..
9. Pour into a soup pot and heat gently, stirring often..
10. Add apple cider vinegar, salt and pepper to taste..
11. Garnish and serve..