Instructions:
Heat oven to 425 degrees. In large bowl, combine oil, ginger and cayenne pepper. Add squash, apples and onions; toss to coat.
Transfer to 15-by-10-inch baking pan. Roast in single layer 35-45 minutes, or until tender. Remove from oven.
Working in batches, combine squash mixture and one can chicken broth in blender or food processor; blend until smooth. Transfer pureed mixture to large saucepan.
Stir in remaining chicken broth and water. Bring soup to 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 butter into thin slices. Ladle hot soup into individual bowls; top each with slice of butter.
Tip: Puree can be made in advance, covered and refrigerated for up to 2 days.
All materials courtesy of Family Features. From the appetizers to the main dish to dessert, flavorful seasonings can make a good recipe great. Find more ideas for spicing up your holiday menu at http://spiceislands.com
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