Roasted Butternut Squash Soup
- 1 medium sized butternut squash
- 2 TBSP butter
- salt and pepper
- 1 medium sized granny smith apple
- 1/2 of a sweet onion (Walla Walla or Vidalia)
- 8-10 fresh sage leaves
- 2 C chicken or vegetable broth
- 2 C water
- 1/3 C heavy cream
- goat cheese crumbles and pumpkin seeds for garnish (optional)
Preheat the oven to 425 degrees.
Roasting the squash:
- Slice the squash in half lengthwise and clean out the seeds.
- Melt 1 TBSP of the butter and brush it on the squash.
- Season generously with salt and pepper.
- Roast for 60 to 70 minutes at 425 degrees
Making the soup:
- Peel and medium dice the apple and the onion. Finely chop the sage leaves.
- Melt the remaining TBSP of butter in a dutch oven or medium sauce pan over medium heat. Add the apples, onions and sage.
- Saute for about 8-10 minutes. Set aside until the squash is done.
- When the squash is done, scoop out the flesh and add it to the apples, onions and sage.
- Add the broth and water and bring to a simmer. Cover and cook for about 15 minutes.
- Add the cream and then blend the soup well with an immersion blender until smooth. You can use a regular blender as well. Just be sure to do it in batches and do not blend while it is boiling hot.
- Add salt and pepper to taste.
- Serve hot and garnish with crumbled goat cheese and toasted pumpkin seeds (optional).