Butternut Squash Soup

Butternut Squash Soup
Butternut Squash Soup

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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

Directions

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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