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
- 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
- Preheat the oven to 400°F.
- 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.
- Allow to cool then scoop out the pulp.
- In a 3 quart saucepan over medium heat, melt the butter. Add the onion and apple and sauté until softened, 10-12 minutes.
- 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.
- 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.
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