Roasted Butternut Squash Soup
- 2 lb butternut squash, halved and seeded
- 2 tbs butter
- 1 apple, peeled, cored and chopped
- 1/4 chopped onion
- 1/2 tsp sage leaves
- 1 1/4 c. chicken broth
- 1 1/4 c. water
- Salt and pepper to taste
- 1/3 c. cream
Heat the oven to 425°F. 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, about 50 minutes. While the squash roast, melt the remaining tablespoon 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. Using a large spoon, scoop the flesh into the saucepan with the sautéed apples and onions; discard the skins.
Add the broth, water, and salt and pepper to taste, stir to combine, and bring to a boil over medium-high heat. Reduce 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. Puree the soup until smooth with immersion blender. Taste and season with salt and pepper as needed.