Roasted Butternut Squash Soup

Summary

A simple soup made with butternut squash and granny smith apple puree served with crisp sage and brown butter.

Recipe Details

Serves: 6
Difficulty: Easy
Prep: 20 Minutes
Cook: 60 Minutes
Budget: $0-10

Ingredients

1 3-4 pound butternut, hubbard or acorn squash
1 granny smith apple
1 large white cooking onion
2 cloves garlic
1 cinnamon stick
1 tbsp white wine vinegar
2 litres cold water
1 tbsp cold water
To taste salt
To taste pepper
1 tbsp unsalted butter, cold
2 sprigs fresh sage

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Directions

1. Preheat oven to 400.
2. Carefully peel, core and dice the squash and apple to a uniform size, approximately 1” cubes. Peel the onion and garlic. Cut the onion into quarters and cut each quarter in half again, gently smash the garlic cloves.
3. Mix all the above ingredients in an oven proof casserole or non-stick dish and toss with cinnamon, vinegar, 1 tbsp of water, 1 tsp salt, and ½ tsp black pepper. Cover with airtight lid or aluminum foil and place in oven. Set timer for 25 minutes.
4. When time is up carefully remove dish from oven and watch for steam when opening lid. Mix the ingredients around to insure even cooking. Check the consistency of the squash, it is cooked when it is completely soft and breaks apart when pushed against side of dish.
5. Return dish to oven and continue roasting in 10 minute increments until squash is soft. If the squash is soft and you aren’t noticing any browning, return dish to oven without lid for 10-15 minutes.
6. Place all contents in pot and cover with cold water, bring to a simmer and cook for 5 minutes. Remove pot from heat and puree with a hand blender or food processor until smooth. If the soup is too thick, thin it out with hot water and if it is too thin return the pot to the stove and simmer, stirring occasionally, until you reach desired consistency. Season to taste.
7. In a small pot melt butter and cook until it starts to brown (it will start smelling like toasted almonds), add sage and remove from heat.
8. To serve; place soup in warmed bowl and garnish with sage leaves and a drizzle of brown butter. Enjoy!