Fresh apples give this butternut squash soup recipe a sweet kick. Butternut squash soup is very easy to make and can be made well in advance and reheated.
Makes About 2-quarts Apple and Roasted Butternut Squash Soup
- 4 cups roasted butternut squash (see roasting instructions below)
- 2 Tbsp. butter
- 1 onion, diced
- apples, peeled, sliced
- 1 clove garlic, minced
- 1 qt. chicken stock
- Water as needed
- 1/2 cup cream, optional
- Salt and fresh ground black pepper to taste
1. To roast butternut squash: cut a butternut squash lengthwise, then in half to make 4 sections (see photo), and scoop out the seeds with a spoon.
2. Wrap loosely in foil, place on a baking pan, and roast in a pre-heated 375 degrees F. oven for 1 hour, or until the butternut squash is tender. When cool, scoop out, discard skin, and reserve.
3. Melt the butter in a 4-qt saucepan over medium heat.
4. Add the onions and apples; sauté until the onion turn translucent, about 5 minutes.
5. Add the garlic and cook for 1 minute more.
6. Add the stock, and reserved butternut squash; bring to a simmer and turn the heat to low. Simmer for 20 minutes, stirring occasionally. Water may be added at any point if a thinner texture is desired.
7. Blend until completely smooth with a stick blender, or pour into a conventional blender then return to the pan.
8. Add the cream and bring back to a simmer.
9. Turn off heat and season with salt and fresh ground black pepper to taste. Serve hot.