Butternut Squash Soup with Thyme Butter

Ingredients:

• 1 TBS vegetable oil
• 1 tsp Durkee® ground ginger
• ¼ tsp Durkee® cayenne pepper
• 3 lbs. (about 7 cups) butternut squash, peeled, cored and coarsely chopped
• 2 medium cooking apples. Peeled cored and chopped
• 4 oz. onions, coarsely chopped
• 1 quart chicken stock

• Combine oil Durkee® ground ginger and Durkee® cayenne pepper in a large bowl.
• Add squash, apples and onions; toss to coat
• Transfer to a sheet pan
• Roast vegetables in a 425 degree oven 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. (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.

• 1 lb softened butter
• 2 ½ tsp. Durkee® leaf thyme
• 4 tsp Durkee® garlic powder

• Combine butter, Durkee® Leaf Thyme and Durkee® Garlic Powder until well blended.
• Spoon onto plastic wrap and roll into four 6-inch logs; 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.
• Remaining butter can also be used with seafood or grilled vegetables.