Roasted butternut squash soup
It’s officially soup season, people!! And you know how much I love soup. Let’s GOOOO!!!
Kicking it off with a classic: roasted butternut squash soup. This recipe is September 6th in my Soup of the Day Cookbook and it’s a fave, for sure.
XO, km
THE DISH:
Roasted butternut squash soup | serves 4-6
THE STUFF:
2 1/2 lb butternut squash, halved
2 tsp EVOO
3 Tbsp unsalted butter
1 yellow onion, chopped
1 Granny Smith apple, peeled, cored and chopped
2 gloves garlic, chopped
2 cups chicken (or veggie) broth
Salt and ground white pepper
1/4 tsp ground coriander
1/8 tsp grated nutmeg
Sour cream and toasted pumpkin seeds for garnish
THE HOW-TO:
Preheat the oven to 400°F. Rub the cut sides of the squash with EVOO. Place, cut side down, on a baking sheet and roast until a knife easily pierces the skin, 45-50 minutes. Let cool, scoop out and discard the seeds, and scoop out the pulp.
In a large, heavy pot, melt the butter over medium heat. Add the onion and apple and saute until softened, 10-12 minutes. Add the garlic and saute for 1 minute. Add the broth, squash pulp, 1 tsp salt and 1/4 tsp pepper. Bring to a boil, reduce to low heat and cover. Simmer until slightly thickened, about 10 minutes. Let cool slightly.
Working in batches, puree the soup in a blender or with a handheld immersion blender. Return the soup to the pot and stir in the coriander an nutmeg. This the soup to desired consistency with additional broth and warm over low heat. Serve, garnished with sour cream and pumpkin seeds.