Sweet Roasted Butternut Squash Soup – Eat With Your Eyes


Ingredients: 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,2 tbsp Sour cream

  1. Preheat oven to 425F with a rack in the middle.Line a baking sheet with aluminum foil.
  2. Cut squash in half lengthwise and remove seeds.
  3. Place the squash halves with the cut side up on the baking sheet.
  4. Brush 1 tablespoon of melted butter over the squash. Season with salt and pepper. Roast 45 minutes to 1 hour until tender.While the squash is roasting, peel, core, and dice the apple. Dice the onion. Melt the remaining tablespoon of butter in a large saucepan.
  5. Add the apple, onion, and sage, season with salt and pepper, and cook, stirring occasionally, until softened, about 7 minutes.
  6. 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. Using a large spoon, scoop the flesh into the saucepan with the sautéed apples and onions; discard the skins.
  7. 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.
  8. Remove the pan from the heat and stir in the cream.Using an immersion blender, purée the soup in batches until smooth.Season with salt and pepper as needed.
  9. Serve garnished with the sour cream, if using.


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