Directions: |
Directions:First, roast your squash. Preheat oven to 375, and cut the squash longways down the middle. Scoop out the seeds and strings, so that all that's left is the meat. See the little hollows where you scooped the seeds out of each half? Put the butter in there. [Alternately, you can melt the butter and brush it all over the inside of the squash. Both methods work out about the same so it's your preference.] Put the two halves, cut side up, in a baking dish and bake for about 45 minutes.
While your squash is in the oven roasting away, you can go ahead and start the rest of your soup. If you want to use a pot on the stove, set it on low or do like I do and use a crockpot on the lowest setting.
Dice the onion into small pieces and put them in the pot with the garlic, vegetable broth, applesauce and heavy cream. Cover the pot with a lid while it simmers.
Once your squash is done, let it cool for a few minutes, then scoop the meat out of the center. It should be nice and tender by now. Place the squash meat into your blender or chopper and puree it so it's smooth and creamy. Depending on how big your blender is and how big your squash, you might need to do this in batches.
After you've pureed the squash, add it into the soup pot and stir gently to get it all blended together.
How long you leave your soup simmering is entirely up to you. If you're doing it on the stovetop, be sure to stir occasionally so it doesn't burn. If you do it in the crockpot, I like to let mine go about four hours.
About half an hour before you plan to serve it, chop up some fresh rosemary and stir it in, as well as adding as much salt and pepper as you like for taste. I typically use about 1 tbsp. of salt because it really brings out the flavor of the squash when you season it well, but do whatever your palate prefers. Likewise, with the pepper, I generally use about 1 tsp.
If you like, garnish with a small dollop of sour cream and some chopped green onions. This is good with a big chunk of crusty bread. |
This recipe for Roasted Butternut Squash Soup is from