BUTTERNUT SQUASH SOUP
Healthy recipes offer you Butternut Squash Soup, we hope you like it
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Servings: 4
Ingredients
- 2 (2 LB) BUTTERNUT SQUASHES, HALVED AND SEEDS AND STRINGY FLESH
- REMOVED
- 2 TBSP OLIVE OIL
- 1 (8 OZ) GRANNY SMITH APPLE, PEELED, CORED AND CHOPPED
- SALT AND FRESHLY GROUND BLACK PEPPER
- 1 CUP DICED YELLOW ONION
- 2 GARLIC CLOVES, MINCED
- 4 CUPS LOW-SODIUM CHICKEN BROTH
- 2 TSP MINCED FRESH SAGE*
- 1 TSP MINCED FRESH THYME (OPTIONAL)
- 1 TSP MINCED FRESH ROSEMARY (OPTIONAL)
- 1/8 TSP GROUND NUTMEG
- 1/2 CUP PECANS, TOASTED AND CHOPPED
- 1/3 CUP HEAVY CREAM, OR MORE TO TASTE
Instructions
- PREHEAT OVEN TO 400 DEGREES. LINE AN 18 BY 13-INCH BAKING SHEET WITH ALUMINUM FOIL.
- PLACE SQUASH HALVES ON BAKING SHEET CUT SIDE UP. BRUSH WITH 1 TBSP OF THE OLIVE OIL AND SEASON WITH SALT AND PEPPER.
- ROAST IN PREHEATED OVEN UNTIL TENDER AND SLIGHTLY BROWNED IN SPOTS, ABOUT 50 – 60 MINUTES.
- MEANWHILE HEAT REMAINING 1 TBSP OLIVE IN A LARGE POT OVER MEDIUM HEAT. ADD ONION AND APPLE AND SAUTE UNTIL NEARLY SOFTENED, ABOUT 8 MINUTES. ADD GARLIC AND SAUTE 1 MINUTE LONGER.
- POUR IN CHICKEN BROTH THEN ADD SAGE, THYME, ROSEMARY AND NUTMEG. BRING MIXTURE TO A BOIL THEN REDUCE HEAT TO MEDIUM-LOW, COVER AND SIMMER 10 – 15 MINUTES UNTIL APPLES AND ONIONS ARE SOFT (THEN REMOVE FROM HEAT IF SQUASH ISN’T DONE).
- SCOOP ROASTED SQUASH FROM SKIN AND ADD TO SOUP. PUREE WITH AN IMMERSION BLENDER**.
- SEASON WITH SALT AND PEPPER TO TASTE. THIN WITH WATER TO REACH DESIRED CONSISTENCY, HEAT SOUP THROUGH OVER MEDIUM-LOW HEAT IF NEEDED.
- STIR IN CREAM OR ADD TO EACH INDIVIDUAL SERVING ALONG WITH PECANS.
- RECIPE NOTES
- THIS CAN ALSO BE PUREED IN A BLENDER IF YOU DON’T OWN AN IMMERSION BLENDER. SEE NOTES IN POST ABOVE FOR DIRECTIONS.
- DRIED HERBS CAN BE SUBSTITUTED HERE OR ALTERNATE SEASONINGS CAN BE USED FOR A DIFFERENT FLAVOR PROFILE. SEE NOTES IN POST ABOVE.