Recipe: Butternut Squash Soup with Thyme Butter

BUTTERNUT SQUASH SOUP WITH THYME BUTTER
"Autumn's best flavors and colors come through in this velvety, golden soup. A dab of herb butter just before serving adds an elegant, flavorful touch."



1 tablespoon Mazola Corn Oil
1 teaspoon Spice Islands Ground Ginger
1/4 teaspoon Spice Islands Ground Cayenne Pepper
3 pounds butternut squash, peeled, cut into 1-inch pieces (about 7 cups)
2 medium cooking apples, peeled, cored, coarsely chopped
2 small onions, coarsely chopped
2 cans (14 1/2 ounces each) chicken broth
1/2 cup water
FOR THE THYME BUTTER:
1/4 cup butter, softened
1/2 teaspoon Spice Islands Thyme
1/2 teaspoon Spice Islands Garlic Powder

Preheat oven to 425 degrees F.

Combine oil, ginger and cayenne pepper in a large bowl. Add squash, apples and onions; toss to coat. Transfer to a 15x10-inch baking pan.

Roast vegetables (single layer) for 35 to 45 minutes, or until tender. Remove from oven.

Working in batches, combine squash mixture and part of the chicken broth in blender or food processor; blend until smooth.

Transfer pureed mixture to a large saucepan. Stir in any remaining chicken broth and 1/2 cup water. (Recipe can be made ahead to this point; cover and refrigerate up to 2 days).

Bring soup to a boil; reduce heat and simmer, uncovered, 10 minutes.

TO MAKE THYME BUTTER:
Combine butter, thyme and garlic powder until well blended. Spoon onto wax paper and roll into 3-inch log; wrap tightly and refrigerate until firm.

TO SERVE:
Cut Thyme Butter into thin slices. Ladle hot soup into individual bowls; top each with a slice of butter.

Makes 8 servings
Source: Tones, ACH Food Companies, Inc.