Butternut Squash Soup

By 1For_Him

https://toriavey.com/how-to/all-about-butternut-squash-how-to-peel-seed-slice-and-prepare/

Note: If your hands are not very strong, or you don’t have a sharp paring knife or serrated peeler, you can microwave the squash before you begin peeling to make the process easier. Pierce the squash a few times with a fork, then microwave for 2 minutes. This will soften the skin connection and make the peeling go faster.

Ingredients

• 2 butternut squash (about 4 3/4 pounds total), halved lengthwise, seeded
• 2 tablespoons unsalted butter
• 1/2 cup diced onion
• 1 tablespoon golden brown sugar
• 2 teaspoons minced fresh ginger
• 2 garlic cloves, coarsely chopped
• 1/2 cinnamon stick
• 5 cups (or more) canned low-salt vegetable or chicken broth (or use 1/2 water)
• Chopped fresh parsley
• (Diced carrots, olive oil, sage?)
• 1 medium Granny Smith apple (about 8 ounces)
• 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
• 1/2 cup toasted pumpkin seeds, for garnish (optional)

Preparation

Step 1

Preheat oven to 375°F. Oil baking sheet. Place squash, cut side down, on baking sheet. Bake until squash is very soft, about 50 minutes. (Heat 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. Melt 1 tablespoon of the butter and brush all of it over the tops and insides of the squash halves. Season generously with salt and pepper. Roast until knife tender, 50 minutes to 1 hour.)

(Meanwhile, peel, core, and cut the apple into medium dice. Cut the onion into medium dice. Melt the remaining tablespoon of butter in a large saucepan or Dutch oven over medium heat. Add the apple, onion, and season with salt and pepper, and cook, stirring occasionally, until softened, about 7 minutes. Remove the pan from the heat and set aside.)

Using paring knife, remove peel from squash; discard peel. Cut squash into 2-inch pieces. Heat oil in heavy large pot over medium-low heat. Mix in onion, brown sugar, ginger, garlic and cinnamon. Cover pot and cook until onion is tender, about 15 minutes. Add squash and 5 cups chicken broth. Bring to boil. Reduce heat to medium-low. Cover and simmer 10 minutes. Discard cinnamon.

(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. Remove the pan from the heat and stir in the cream.)

Working in batches, purée soup in blender. (Can be prepared 1 day ahead. Cool slightly. Cover and refrigerate.) Return soup to pot. Season soup with salt and pepper. Bring to simmer, thinning soup with more broth if necessary. Ladle into bowls. Sprinkle with parsley and serve.