Here is another delicious seasonal recipe, sure to warm your soul on a cold winter day. This butternut squash soup recipe is so simple to make. The hardest part of the recipe is prepping the butternut squash, but you could always cheat and find prepped squash at your local market, to cut down on nearly all the prep time. I promise I won’t judge
The shining star in this recipe is actually the squash itself. On it’s own, butternut squash has a sweet, delicate flavor. Other recipes that I’ve made have relied too heavily on spices like cinnamon and chili powder which really become overwhelming in a soup that is meant to be simple and fuss-free. The only seasonings used to flavor this soup are salt, pepper, and fresh sage. The addition of sauteed onion and apple, also give the soup a tangy sweetness.
To start you need to prep and roast the butternut squash. You can do this in one of two ways:
1) Half the squash, remove the seeds with a large spoon, and place cut side up on a baking sheet with a small amount of salt, pepper, and butter (or olive oil) and bake. This will save you on prep time, since you don’t need to remove the skin and dice the squash. However, the baking time will be longer and you will need to spend a little extra time after it’s roasted waiting for it to cool down so that you can scoop out the squash.
2) Prep the squash by using a vegetable peeper to remove the tough outer skin, half the squash and remove all the seeds, and then cut to a medium dice. Bake as above with butter (or olive oil), salt and pepper. This will save time on the back-end because the squash will not take as long to bake, and then you can take it directly from your baking pan and add it the rest of the ingredients without waiting for it to cool. The choice is yours!
My original inspiration recipe called for the addition of heavy cream, which I thought was unnecessary and I chose to not add in my own soup. I thought that the soup was creamy enough just by blending, and the addition of another liquid would mute some of the delicate seasonings. If you feel that your soup is not thick enough (or that it’s a little too thick) feel free to add some heavy cream or chicken broth as you see fit.
The soup is delicious served alone with crusty bread, or alongside a crisp fall salad like Pear, Blue Cheese, and Pumpkin Seed Salad . I like to finish the soup by garnishing with toasted pumpkin seeds, which also gives you another use for those pumpkin seeds you bought for the salad Enjoy!
- 4 lbs butternut squash, about 2 medium
- 3 tbsp unsalted butter
- 1 medium tart apple
- 1 small yellow onion
- 8 fresh sage leaves
- 2-1/2 cups chicken broth
- 2-1/2 cups water
- 1-1/2 tsp sea salt, plus more to taste
- ¼ tsp freshly ground pepper, plus more to taste
- ⅓ cup heavy cream (optional)
- ½ cup toasted pumpkin seeds (optional)
- Prep the butternut squash by either cutting in half and removing seeds, OR peeling with a vegetable peeler, seeding, and cutting to a medium dice.
- Preheat the oven to 425°F and arrange a rack in the middle.
- Line a baking sheet with aluminum foil. Place the squash pieces cut-side up on the baking sheet( if roasting with skin on). Otherwise spread cut squash evenly over the baking sheet. Melt 1 tablespoon of the butter and brush all of it over the tops and insides of the squash halves (or toss on cut pieces). Season generously with salt and pepper. Roast until knife tender, about 50 minutes for halved squash and about 35 minutes for diced squash.
- Meanwhile, peel, core, and cut the apple into medium dice. Cut the onion into medium dice. Melt the remaining tablespoons of butter in a large saucepan 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.
- When the squash is ready, set the baking sheet on a wire rack until the squash is cool enough to handle (for halved sections). Using a large spoon, scoop the flesh into the saucepan with the sautéed apples and onions; discard the skins. If used diced squash add it directly from the oven to the apples and onions.
- 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 30 minutes.
- Using a blender, purée the soup in batches until smooth, removing the small cap (the pour lid) from the blender lid and covering the space with a kitchen towel (this allows steam to escape and prevents the blender lid from popping off). Alternatively, use an immersion blender.
- Stir in heavy cream (if using).
- Taste and season with salt and pepper as needed. Serve garnished with the pumpkin seeds (if using).
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