"Hunger is the best sauce in the world."--Cervantes

Roasted Butternut Squash Soup Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Roasted Butternut Squash Soup, by , is from Pam's 2nd Cookbook "Maggie Mae's Still Cooking", one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Patty Garrison

Category:
Category:

Ingredients:  
Ingredients:  
4 pounds whole butternut squash (about 2 medium) halved lengthwise and seeds removed
2 tablespoons unsalted nuttier (1/4 stick)
1 medium Granny Smith Apple
1/2 medium yellow onion
8 fresh sage leaves
2-1/2 cups low sodium vegetable or chicken broth
2-1/2 cups water
1-1/2 teaspoons kosher salt, plus more as needed
1/4 teaspoon freshly ground black pepper
1/3 cup heavy cream
1/2 cup toasted pumpkin seeds or a dollop of sour cream for garnish (optional)

Directions:
Directions:
Heat oven to 425 degrees and arrange a rack in the middle of the oven. Line a baking sheet with aluminum foil. Place squash pieces cut side up on baking sheet. Melt 1 tablespoon butter and brush all over top and inside of squash halves. Season with salt and pepper. Roast until knife tender 50-60 minutes.

Meanwhile peel, core and cut apple into medium pieces. Cut onion into medium pieces. Melt the remaining tablespoons of butter in a large saucepan over medium high heat. Add the Apple, onion and sage. Season with salt and pepper. Cook stirring occasionally until softened about 7 minutes. Remove from heat and set aside.

When squash is ready, set the baking dish on a wire rack until the squash is cool enough to handle. Using a large spoon scoop into the saucepan and throw away the skins.

Add broth, water and measured salt and pepper. Stir to combine and bring to a boil. Reduce heat and simmer until the flavors meld. Remove the pan from heat and stir in the cream.

Using a blender or food processor purée the soup in batches until smooth. Season with salt and pepper. Serve with a touch of sour cream in the middle .


Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
2 hours
Personal Notes:
Personal Notes:
You can adjust the water depending on how thin you like the soup. I also use light cream instead of heavy.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

5W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 500,000 in our family cookbooks!