"The belly rules the mind."--Spanish Proverb

Butternut Squash Soup Recipe

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This recipe for Butternut Squash Soup, by , is from Family Recipes to share for generations to come., one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
SANDY BRADLEY

Category:
Category:

Ingredients:  
Ingredients:  
4 lbs whole butternut squash ( 2 medium) halved length wise and seeds removed
2 tbsp of unsalted butter
1 medium Granny Smith Apple (8 oz)
1/2 medium yellow onion
8 Sage leaves
2 1/2 cups of low sodium Vegetable or Chicken broth
2 1/2 cups of water
Kosher salt
Black pepper
1/3 cup heavy cream

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 the baking sheet. Melt 1 tbsp of the butter and brush all over the tops and insides of the squash halves ( alternatively, you can rub it on evenly with your fingers). 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 butter in a large saucepan or Dutch oven over medium heat. Add the apple, onion, and sage leaves season with salt and pepper, and cook, stirring occasionally, until softened, about 7 minutes. Remove the pan from the heat and set aside.

When the 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 the sautéed apples and onions: discard skins.

Add broth and water and salt and pepper to taste, 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.

Using a blender, purée the soup in batches until smooth, removing the small cap from the blender lid and covering the space with a kitchen towel ( this allows steam to escape and prevents the blender lid from popping off). Alternatively, use an immersionable blender. Taste and season with salt and pepper.

Serve garnished with fresh grated nutmeg.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
total time 2 hrs
Personal Notes:
Personal Notes:
i used by immersionable blender on low.

 

 

 

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