- Butternut Squash Soup
Butternut Squash Soup
Meal Tags: Dinner, Lunch, Make-ahead, Soup
Dietary Tags: Gluten-free, Vegetarian
- 2 medium butternut squash
- 1 tablespoon vegetable oil
- 6-8 fresh sage leaves
- 1 yellow onion, finely diced
- 1 Granny Smith apple, peeled and diced
- 8 cups vegetable broth
- Salt and freshly ground black pepper
- 1/3 cup heavy cream
- Pumpkin seeds for garnish
Preheat the oven to 375°F.
Using a large sharp kitchen knife carefully remove the top and bottom from squash. Cut each in half lengthwise. Scoop out the seeds. Coat the cut-side of the squash with oil and season with salt and pepper. Place the squash, cut side up, on a parchment-lined baking sheet. Roast the squash for 1 hour or until it’s fork tender. Remove the squash and allow it to cool until it’s safe to handle. Use a large spoon to scoop the squash out of the skin and set it aside.
In a large Dutch oven or saucepot heat the oil over medium-high heat. Add the sage leaves and fry them for 1 to 2 minutes. Remove sage leaves from oil and set aside for use as garnish.
Add the onion and apple and cook until they’ve softened. Add vegetable broth, squash, salt, and pepper. Bring the mixture to a boil and then reduce heat to medium-low and simmer for 20-30 minutes. Turn off heat and stir in cream.
Puree the soup using an immersion blender or a traditional blender. If using a traditional blender, remember to only fill your blender 1/3 full and remove the center insert in the lid of your blender to allow hot air to escape. And cover 3/4 of the hole with a kitchen towel to avoid splashes. Use extreme caution as not following these steps can result in a dangerous accident.
Serve the soup garnished with fried sage and toasted pumpkin seeds or store in the refrigerator for up to 4 days.
USE EXTREME CAUTION WHEN BLENDING HOT LIQUIDS. Follow manufacturers recommended instructions when using appliances.