Roasted Butternut Squash Soup
- 4 pounds whole butternut squash (about 2 medium), halved lengthwise and seeds removed
- 2 tbsp unsalted butter
- 1 medium Granny Smith apple
- 1/2 medium yellow onion
- 8 fresh sage leaves
- 2 1/2 cups low-sodium vegetable or chicken broth
- 2 1/2 cups water
- 1 1/2 tsp kosher salt, plus more as needed
- 1/4 tsp freshly ground black pepper, plus more as needed
- 1/3 cup heavy cream
- toasted pumpkin seeds for garnish (optional)
1. Heat the oven to 425ºF and arrange a rack in the middle.
2. Line a baking sheet with aluminum foil. Place the squash pieces cut-side up on the baking sheet. Melt 1 tbsp of butter and brush all of it over the tops and insides of the squash halves. Season generously with salt and pepper. Roast until knife tender, about 50 minutes to 1 hour.
3. Meanwhile, peel, core, and cut the apple into medium dice. Cut the onion into medium dice. Melt the remaining tbsp of butter in a large saucepan or Dutch oven over medium heat. Add the apple, onion, and sage, season with salt and pepper, and cookstirring occasionally, until softened, about 7 minutes. Remove the pan from the heat and set aside.
4. When the squash is ready, set the baking sheet on a wire rack until the squash is cool enough to handle. Using a large spoon, scoop the flesh into the saucepan with the sauteed apples and onions; discard the skins.
5. Add the broth, water, and measured salt and pepper, stir to combine, and bring to a boil over medium-high heat. Reduce the heat to medium low and simmer,stirring occasionally and breaking up any large pieces of the squash, until the flavors meld, about 15 minutes. Remove the pan from the heat and stir in the cream.
6. Using a blender puree the soup until smooth, removing the small cap (the pour lid) from the blender lid and covering the space with a kitchen towel (this allows the steam to escape and prevents the blender lid from popping off). Taste and season with salt and pepper as needed. Serve garnished with the pumpkin seeds.