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Category: Soup and Salad
Prep Time: Cook Time: Total Time:
4 pounds whole butternut squash (about 2 medium), halved lengthwise and seeds removed
2 tablespoons unsalted butter (1/4 stick)
1 Granny Smith apple (about 8 ounces) (squash to apple ratio should be 3:1)
1 medium yellow onion
1 celery rib about 3/4 cup
1 carrot chopped about 3/4 cup
8 fresh sage leaves
3 cups low-sodium vegetable or chicken broth, more if needed
2 teaspoons salt, plus more as needed
1/4 teaspoon freshly ground black pepper, plus more as needed
pinch of cayenne
pinch smoked paprika
small sprinkle of nutmeg
1/3 cup heavy cream
1/2 cup toasted pumpkin seeds, for garnish (optional)
Total Time: 2 hrs
Makes: 6 to 8 servings
If you’re making the soup in advance, cool it to room temperature, cover, and refrigerate for up to 3 days, or freeze it for up to 1 month.
Instructions
Heat the oven to 425F 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
(alternatively, you can rub it on evenly with your fingers). Season generously with salt and pepper. Roast until knife tender, about 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, celery, carrot, 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 sauteed apple, onions celery and carrot; discard the skins.
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
Using a blender, puree the soup in batches until smooth, removing the small cap (the pour lid) from the blender lid and covering the space with a kitchen towel (this allows steam to escape and prevents the blender lid from popping off). Alternatively, use an immersion blender. Taste and season with salt and pepper as needed. Serve garnished with the pumpkin seeds, if using.
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Butternut Squash soup w/ apple
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Having to peel and dice an oddly shaped, tough-skinned butternut squash for soup can be a turnoff, so we simply cut it in half and roast it in the oven. That way, its flavors concentrate without hours of simmering, and the roasted flesh is easily scraped out of the skin. Or cut in half and place cut side down with a little water, cover and mircowave until tender.
Category: Soup and Salad
Prep Time: Cook Time: Total Time:
4 pounds whole butternut squash (about 2 medium), halved lengthwise and seeds removed
2 tablespoons unsalted butter (1/4 stick)
1 Granny Smith apple (about 8 ounces) (squash to apple ratio should be 3:1)
1 medium yellow onion
1 celery rib about 3/4 cup
1 carrot chopped about 3/4 cup
8 fresh sage leaves
3 cups low-sodium vegetable or chicken broth, more if needed
2 teaspoons salt, plus more as needed
1/4 teaspoon freshly ground black pepper, plus more as needed
pinch of cayenne
pinch smoked paprika
small sprinkle of nutmeg
1/3 cup heavy cream
1/2 cup toasted pumpkin seeds, for garnish (optional)
Total Time: 2 hrs
Makes: 6 to 8 servings
If you’re making the soup in advance, cool it to room temperature, cover, and refrigerate for up to 3 days, or freeze it for up to 1 month.
Instructions
Heat the oven to 425F 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
(alternatively, you can rub it on evenly with your fingers). Season generously with salt and pepper. Roast until knife tender, about 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, celery, carrot, 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 sauteed apple, onions celery and carrot; discard the skins.
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
Using a blender, puree the soup in batches until smooth, removing the small cap (the pour lid) from the blender lid and covering the space with a kitchen towel (this allows steam to escape and prevents the blender lid from popping off). Alternatively, use an immersion blender. Taste and season with salt and pepper as needed. Serve garnished with the pumpkin seeds, if using.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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