Butternut squash soup recipe.
Butternut squash soup recipe.

Ingredients for Sweet Roasted Butternut Squash Soup:

  • 1 medium butternut squash, halved lengthwise and seeds removed
  • 2 tablespoons unsalted butter
  • 1 medium Granny Smith or Fuji apple
  • 1/2 medium yellow onion
  • 1 1/2 teaspoons rubbed sage or 4 fresh sage leaves
  • 1 1/4 cups chicken or vegetable broth
  • 1 1/4 cups water
  • 1 teaspoon kosher salt
  • 1/4 teaspoon white pepper
  • Dash of black pepper
  • 1/3 cup heavy cream
  • Sour cream

Preparation:

  1. Heat the oven to 425 degrees F and arrange a rack in the middle.
  2. Line a baking sheet with aluminum foil. Place the squash pieces 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 or rub it on evenly with your fingers.
  4. Season generously with salt and pepper.
  5. Roast until knife tender, about 45 minutes to 1 hour.
  6. Meanwhile you can peel, core, and dice the apple. Dice the onion. Melt the remaining tablespoon of butter in a large saucepan or Dutch oven over medium heat. Add the apple, onion and sage, season with salt and pepper, and cook, stirring occasionally, until softened, about 7 minutes. Remove the pan from the heat and set aside.
  7. When the squash is ready, set the baking sheet on a wire rack until the squash is cool enough to handle.
  8. Use a large spoon to scoop the flesh into the saucepan with the sautéed apples and onions; discard the skins.
  9. Add the broth, water, and measured salt and pepper, stir to combine, and bring to a boil over medium-high heat. Reduce the heat to medium low and simmer, stirring occasionally and breaking up any large pieces of squash, until the flavors meld, about 15 minutes. Remove the pan from the heat and stir in the cream.
  10. Use an immersion blender or regular blender to purée the soup in batches until smooth.
  11. If using a regular blender, remove the small cap from the lid (the pour lid) and covering the space with a kitchen towel (this allows steam to escape and prevents the lid from popping off). Taste and season with salt and pepper as needed. Serve garnished with the sour cream, if using.
Trisha. (October 13th 2013). Sweet squash soup for cold nights. February 22nd 2017, de Red Pen Recipes Sitio web: https://redpenrecipes.com/2013/10/13/butternutsquashsoup/

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