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Author Notes: This recipe eliminates the headache of having to peel a butternut squash. By roasting it, more flavor is also developed as a result. If you're not sold on butternut squash soup, I guarantee you will be after you try this recipe. It was adapted from chow.com —Samantha Ardry
Makes 2 quarts
- 2 tablespoons butter or olive oil
- 1 large onion, peeled and diced
- 1 Granny Smith apple, peeled and diced
- 8-10 sage leaves
- 4 pounds butternut squash
- 1 1/2 quarts vegetable stock
- salt and pepper
- 1/2 cup heavy cream or brown butter (optional)
- Preheat oven to 425 F. Cut the stem off of the butternut squash and then cut in half lengthwise. Remove the seeds and stringy innards. Place the squash flesh side down on a sheet tray and roast in the oven for about 1 hour until very soft. Let the squash cool.
- In a stockpot, sauté the onion, apple and sage leaves in a couple of tablespoons of butter or olive oil over medium low heat until soft and translucent. Season generously with salt and pepper.
- Scoop the butternut squash flesh away from the skin and add to the stockpot. Cover with vegetable stock, bring to a boil and let it simmer for about 15 minutes. Season with salt and pepper to taste. Let the soup cool slightly and puree in a blender or food processor. Rewarm the soup if necessary and finish with a bit of heavy cream or brown butter if desired.