Soup might be the most comforting dish one can make. It’s warm, cozy and can be packed with satisfying ingredients for a complete meal. Katie Lee Biegel just shared a simple soup recipe that uses up fall produce, and she declares that it’s “comfort in a bowl.”
“This is honestly so easy,” The Kitchen star says in her recent video showing how to make the vibrant soup. Using minimal ingredients, here’s how to make this fall-forward Butternut Squash Soup recipe.
Shared in her newsletterall you need to whip up this soup is a butternut squash, an apple, a yellow onion, low-sodium chicken stock, garlic, thyme, a bay leaf, salt, pepper and olive oil. You probably have at least half of these ingredients on hand already. Biegel also recommends garnishing each bowl with your choice of Greek yogurt or sour cream.
On a sheet pan lined with parchment paper, Biegel adds her cubed squash, apple (cut into sixths) and onion (cut into sixths). Coated with salt, pepper and oil, she roasts the produce in a 400ºF oven for about 45 minutes, until each piece can be pierced easily with a fork.
Once ready, in a large pot Biegel simmers her chicken stock before adding in sprigs of thyme, a bay leaf and garlic. Then, she throws in her roasted veggies and apple and lets the pot simmer for about 15 minutes. For a smooth soup, she removes the thyme and bay leaf before adding everything to a blender.
Blended until creamy, she recommends seasoning the soup with salt and pepper, and then it’s time to start plating. Biegel scoops the soup into each bowl and dollops Greek yogurt on top before serving. It’s easy to swirl in the yogurt for a beautiful, creamy bowl.
That’s all it takes to re-create, and we love the use of the sheet-pan roasted produce for enriched flavors. The use of butternut squash and apple offers a delicious source of fiber, which is satiating and also great for your heart health and gut health.
Plus, butternut squash is packed with vitamins A and C, which are amazing for your heart health, eye health and immune health, the latter being especially important this time of year. And including Greek yogurt like Biegel suggests brings up the protein content in this soup, making it a nutritious bite for lunch or dinner.
This soup reminds us of our own Sheet-Pan Butternut Squash Soup, which is just as easy and has a five-star rating, with our readers saying it’s “so good.” Our anti-inflammatory soup is suitable for the Mediterranean diet—and it only takes two steps to make!
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