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Updated: December 15, 2012 6:03AM


1 tablespoon vegetable oil

1 teaspoon ground ginger

¼ teaspoon cayenne pepper

3 pounds (about 7 cups)
butternut squash, cut into 1-inch pieces

2 medium cooking apples, peeled, cored and coarsely chopped

2 small onions, coarsely chopped

2 (14½ -ounce) cans chicken broth

½ cup water

Thyme butter:

¼ cup butter, softened

½ teaspoon thyme

½ teaspoon garlic powder

Preheat oven to 425 degrees. In large bowl, combine oil, ginger and cayenne pepper. Add squash, apples and onions; toss to coat. Transfer to 15x10-inch baking pan. Roast produce (in single layer) for 35 to 45 minutes or until tender. Remove from oven.

Working in batches, combine squash mixture and part of chicken broth in blender or food processor; blend until smooth. Transfer pureed mixture to large saucepan. Stir in any remaining chicken broth and water. (Recipe can be made ahead to this point; cover and refrigerate up to 2 days.) Bring soup to boil; reduce heat and simmer, uncovered, 10 minutes.

For thyme butter: Combine butter, thyme and garlic powder until well-blended. Spoon onto wax paper and roll into 3-inch log; wrap tightly in plastic wrap and refrigerate until firm. To serve, cut thyme butter into thin slices.

Ladle hot soup into individual bowls; top each with slice of butter.

Spice Islands

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