Roasted Butternut Squash Soup
A easy recipe for a warm and comforting bowl of Roasted Butternut Squash Soup.
Equipment
- immersion blender
- Dutch Oven
- Stock Pot
Ingredients
- 2 Butternut Squash medium sized, about 4 pounds total
- 2 tbsp Olive Oil
- 1 Apple Honeycrisp or Granny Smith
- 1/2 Onion White or Yellow
- 1 tbsp Sage, dried or 7 fresh leaves
- 1/2 tsp Cinnamon
- 2 1/2 cups Vegetable Broth
- 2 1/2 cups Water
- 1 1/2 tsp Kosher Salt
- 1/4 tsp Black Pepper, ground
- 1/4 cup Cream
- 1/3 cup Pumpkin Seeds, toasted or Pistachios, chopped
Instructions
- Preheat oven to 425 degrees. Use silicone pan liner or aluminum foil to line the sheet pan.
- Slice squash from top to bottom through center. Scoop out seeds. Place on pan with cut side up. Brush with olive oil across top. Sprinkle with salt and pepper..
- Roast for 50 - 60 minutes until fork tender or knife slides through squash easily. Remove from oven and let cool on pan.
- Cut apple removing skin and core. Chop into small chunks.
- Dice the onion into medium sized pieces.
- In pot on stove, heat oil. Once warmed, add onion, apple and sage. Sprinkle with salt and pepper. Saute till onion is soft - about 5-7 minutes. Remove pan from heat.
- Once squash is cool enough to handle, scoop flesh out with a spoon and put into onion mixture. Toss skins into garbage. Add cinnamon.
- Add broth and water to mixture. Sitr. Bring to a boil over medium high heat. Then, reduce heat and bring to simmer. Combine to blend all ingredients.
- Remove pot from heat. Add cream slowly stirring as it is added.
- Use an immersion blender to puree the soup in the same pot. Or, you can use a blender. With a blender, remove the center circle cap to allow the steam to escape. Slowly add hot soup to blender. Cover opening with a towel so it doesn't splatter and burn anyone. Season with salt and pepper to taste.
- Add nuts as desired.