Roasted Butternut Squash Soup
We’re almost half way through winter – at least that’s what I tell myself. And this time of year, I try to find healthy comfort food options. This recipe for a roasted butternut squash soup will stand on it’s own or serve as a first course. The secret to the robust flavors is roasting the squash. I buy my squash pre-cut as it saves time. Below in the ingredient list, I recommend low-sodium broth – you can use vegetable but the chicken has more flavor. I like using three different types of pepper, you won’t taste heat it just adds depth to the flavors. Think of it like adding wine, the alcohol (or in this case heat) is cooked off.
Let’s get going.
Ingredients
3 pounds of pre-cut butternut squash
½ stick of butter (I like to use butter rather than margarine or other substitutes – enhances flavor)
½ medium yellow onion
1 medium Granny Smith apple
8 fresh sage leaves
2 ½ cups low-sodium chicken broth
2 ½ cups water
1 ½ teaspoons fresh ground black pepper (I typically give a generous amount of pepper)
1 teaspoon of cayenne pepper (optional but really adds flavor)
1 teaspoon of red pepper flakes (optional but again adds flavor)
1 ½ teaspoons of kosher salt
1/3 cup heavy cream
½ cup toasted pumpkin seeds (for garnish – optional)
Instructions
Heat the oven to 425 and arrange the rack to middle of oven.
Assemble the cut pieces of squash in a large mixing bowl. Sprinkle liberally with fresh ground pepper and kosher salt. Drizzle with good olive oil and mix well. Transfer from bowl to a large baking sheet. Cook for 50 minutes to 1 hour until fork tender. It’s okay if some of the squash browns it will add to flavor – do not discard these pieces.
Meanwhile, cut the apple with skins into small pieces. Cut the onion into similar size pieces. Separate the sage leaves, roll and Julien (cut into small pieces). Add the apple, onion, sage, and butter to a large heavy Dutch oven (I use a Le Creuset) over medium heat. Season with fresh ground pepper, cayenne pepper, red pepper flakes, and kosher salt. Cover and simmer for about seven minutes, Stir occasionally. Once tender, remove from heat until squash is ready.
When the squash is ready, remove from oven add squash pieces to the Dutch oven.
Add the broth and water.
Stir to combine and bring to a boil over medium heat.
Cover Dutch oven and lower heat to simmer. Cook 15 – 20 minutes. Turn off heat then add in the cream while stirring.
Using a blender, and a ladle, and in small batches, transfer the soup from the Dutch oven to blender. Pulse on high a few times then run for about 15-20 second. Once mixed well, transfer from blender to a container. Continue until you mix all the soup.
Notes
Important: When using the blender, remove the small cap on top and cover with a folded cloth dish towel. The soup is hot and will produce steam. By removing the small cap, you’ll allow the steam to release preventing the lid from popping off.
Serve the soup in bowl and garnish with a few pumpkin seeds.
Enjoy & Share!
