Butternut Squash and Apple Soup
I just played off the idea of Fall to create a soup to take the chill off of a blustery day.
Total Steps
15
Ingredients
8
Tools Needed
10
Ingredients
- 2 butternut squash
- 1 large onion
- 2 tablespoons neutral flavored oil (such as canola)
- 2 apples
- 8 cups chicken stock or vegetable stock
- 1/4 teaspoon nutmeg
- to taste salt and pepper
- creme fraiche(optional)
Instructions
Step 1
Pre-heat oven to 450 degrees Fahrenheit.
Step 2
Cut off 1/4 inch from the top and bottom of the butternut squash. Peel with a vegetable peeler until the orange flesh is visible. Cut squash in half (requires a sharp knife, force, and care). Remove seeds and fibrous material. Cut into roughly equal sized pieces. Place in a large bowl.
Step 3
Rough chop the onion and place it in the bowl with the squash.
Step 4
Add oil and stir to coat the squash and onion. This aids in browning the vegetables.
Step 5
Place the coated vegetables in a single layer on a sheet pan and roast for approximately 45 minutes or until slightly browned.
Step 6
Remove from the oven.
Step 7
Add stock to a large pan.
Step 8
Core, peel, and chop the apples. Add them to the stock.
Step 9
Add the roasted butternut squash and onions to the stock.
Step 10
Add nutmeg and season with salt and pepper.
Step 11
Bring the soup to a boil, then reduce to a simmer. Let cook for 20 minutes.
Step 12
Puree the soup with an immersion blender or in batches in a regular blender. Do not overfill the blender as hot soup will expand.
Step 13
Check for seasoning and adjust if necessary.
Step 14
Ladle into a bowl and garnish with a dab of creme fraiche, if desired.
Step 15
Spoon into mouth until desired level of comfort is reached.