Butternut Squash Soup
By Leah55
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Ingredients
- 4 pounds whole butternut squash (about 2 medium), halved lengthwise and seeds removed
- 2 tablespoons butter or olive oil
- 1 medium Granny Smith apple
- 1 medium yellow onion
- 8 fresh sage leaves
- 2 1/2 cups low-sodium vegetable or chicken broth
- 2 1/2 cups water
- 1 1/2 teaspoons kosher salt, plus more as needed
- 1/4 teaspoon freshly ground black pepper, plus more as needed
- 1/3 cup heavy cream
- Pinch of Nutmeg and Cinnamon
- Optional: homemade croutons
Details
Preparation
Step 1
Cut the squash in half lengthwise, remove seeds, roast until tender. Once cooled, scrape the roasted flesh from the skin, and simmer it with sautéed yellow onion, fresh sage, and a tart Granny Smith apple. Add stock and seasonings. When everything’s soft and the flavors have melded, purée with immersion blender. Adjust seasoning. Finally, enrich the soup with a bit of heavy cream.
To add a textural final flourish, garnish with homemade croutons: Cut stale baguette into cubes, toss with olive oil and Italian seasoning, toast in oven until lightly browned.
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