Host An Unforgettable Book Club

Book Selection, Ideas, Food for Thought,
and More!

Follow Buttery Books on Facebook
Follow Buttery Books on Twitter
Follow Buttery Books on RSS Feed



Print this post Print this post    Email This Post Email This Post


Roasted Butternut Squash Soup Recipe



Nothing says fall to me like butternut squash soup. This recipe is adapted from Williams-Sonoma Soups and Stews. The addition of the Granny Smith apple adds just a touch of tartness.

Prep:  20 minutes | Cook:  About 70 minutes

Butternut Squash soup recipes

Ingredients

  • 1 1/2 cups water
  • 2 1/2 pounds butternut squash
  • 2 teaspoons olive oil
  • 3 tablespoons unsalted butter
  • 1 small yellow onion, chopped
  • 1 Granny Smith apple, peeled and chopped
  • 2 garlic cloves, chopped
  • 2 cups chicken stock
  • 1 teaspoon kosher salt
  • 1/4 teaspoon white pepper
  • 1/4 teaspoon ground coriander
  • 1/8 teaspoon ground nutmeg
  • Sour cream
  • Sprinkle of ground cinnamon

Instructions

  1. Preheat the oven to 400°F.
  2. Pour water into a baking pan.  Cut the butternut squash in half lengthwise, discard the seeds and rub the cut sides with the olive oil.  Place the squash cut side down in the pan and bake until the tip of a knife pierces the skin easily, about 45-50 minutes.
  3. Allow to cool then scoop out the pulp.
  4. In a 3 quart saucepan over medium heat, melt the butter.  Add the onion and apple and sauté until softened, 10-12 minutes.
  5. Add garlic cloves and sauté for 1 minute.  Add 2 cups chicken stock, the squash pulp, salt and white pepper.  Bring to a boil, reduce heat to low, cover and simmer until slightly thickened, about 10 minutes.
  6. Puree the soup (I use my immersion blender), then stir in coriander and nutmeg.  Garnish with 1 tablespoon sour cream and a sprinkle of ground cinnamon.



Copyright © 2017 ButteryBooks.com All Rights Reserved.

Looking for Related Information on this Buttery Books Post?

Try Google Search

Custom Search


Author:   Category: soups  Tags:  


Feel free to add your ideas, comments or book review below.

Comments:

Image Uploader

Add images to your comment before submitting. Upload each image (no larger than 500 kb) one at a time.