Butternut Squash Soup
Servings Prep Time
8people 15minutes
Cook Time
90minutes
Servings Prep Time
8people 15minutes
Cook Time
90minutes
Ingredients
  • 4pounds whole butternut squashabout 2 medium
  • 2tbsp unsalted butter
  • 1medium appleHoneycrisp or Granny Smith
  • 1/2medium yellow onion
  • 8 fresh sage leaves
  • 2 1/2cups vegetable or chicken brothlow sodium
  • 2 1/2cups water
  • 1 1/2tsp salt
  • 1/2tsp freshly ground black pepper
  • 1/3cup heavy cream
Instructions
  1. Heat the oven to 425F and line a baking sheet with aluminum foil.
  2. Cut the squash in half lengthwise, scoop out the seeds, and place cut-side up on the baking sheet.
  3. Melt 1 tablespoon of the butter and brush all of it over the tops and insides of the squash halves. Season generously with salt and pepper.
  4. Roast until a knife is easily inserted into the squash, about 50 minutes to 1 hour.
  5. While the squash cooks, peel and core the apple. Cut both the apple and onion into a medium dice, and slice the sage.
  6. Melt the remaining tablespoon of butter in a large sauce pan or Dutch oven.
  7. Add the apple, onion, and sage, season with salt and pepper. Cook until softened, stirring occasionally (about 7-10 minutes).
  8. Remove the pan from heat and set aside.
  9. When the squash cooked, set the baking sheet on a wire rack until the squash is cool enough to handle.
  10. Using a large spoon, scoop the flesh into the saucepan with the apples and onions.
  11. Add the broth, water, and salt and pepper to the squash/apple/onion mixture; stir to combine and bring to a boil over medium-high heat.
  12. Reduce the heat to medium low and simmer for 30 minutes.
  13. Remove from heat and blend with an immersion blender until smooth.
  14. Stir in heavy cream; taste for seasoning and add more salt and pepper if needed.
Recipe Notes

** Cardinal Rule** If you don’t have an immersion blender, fear not!  A regular blender works just as well. Remove the small cap from the blender lid and cover the space with a kitchen towel while blending.  This will allow steam to escape and prevents the lid from popping off.  Puree the soup in batches, until smooth.

Recipe source: Chowhound

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