Roasted Butternut Squash Soup Recipe
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Category: |
Category: |
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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)
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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 .
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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.
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