Ingredients: |
Ingredients: 4 Ibs whole butternut squash (about 2 medium), halved lengthwise and seeds removed
2 Tbsp unsalted butter (¼ stick)
1 medium Granny Smith apple (about 8 oz)
½ medium yellow onion, chopped
8 fresh sage leaves
3-4 cloves of garlic, chopped
2½ cups low sodium vegetable or chicken broth
2½ cups water
½ tsp kosher salt, plus more as needed
¼ tsp freshly ground black pepper, plus more as needed
⅓ cup heavy cream
½ cup pine nuts for garnish
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Directions: |
Directions:Heat oven to 425º and arrange a rack in the middle
Line a baking sheet with aluminum foil. Place the squash pieces cut side up on baking sheet. Melt 1Tbsp of the butter and brush all over the tops and insides of the squash halves. Season generously with salt and pepper. Roast until knife tender, about 50 minutes to 1 hour
Meanwhile, peel, core and cut apple into medium dice. Cut the onion into medium dice. Melt the remaining Tbsp of butter in large saucepan or Dutch oven over medium heat. Add apple, onion, sage and season with salt and pepper. Cook, stirring occasionally until softened, about 7 minutes. Remove pan from heat and set aside
When squash is ready, set the baking sheet on a wire rack until squash is cool enough to handle . Using a large spoon, scoop the flesh into the saucepan with sauteed apples and onions; discard skins
Add broth, water and measured salt and pepper. Stir to combine and bring to a boil over medium high heat. Reduce heat to medium low and simmer, stirring occasionally and breaking up any large pieces of squash, until flavors meld, about 15 minutes. Remove the pan from the heat and stir in the cream
Using a blender, puree the soup in batches until smooth, removing the small cap from the blender lid and covering the space with a kitchen towel. This allows the steam to escape and prevents the blender lid from popping off. Alternatively, use an immersion blender. Taste and season with salt and pepper as needed. Serve garnished with pine nuts. |
This recipe for Roasted Butternut Squash Soup is from