Roasted Butternut Squash Soup Recipe

Step 1

Preheat oven to 425F

Step 2

Split the butternut in half lengthwise, place open side down, on a greased or parchment-lined, rimmed sheet pan.  (See notes) Roast 30-35 minutes or until easily pierced with a fork, through the skin at the top, narrow end.

Step 3

While the butternut is roasting, chop the onion, apple, garlic, and ginger and herbs.

Step 4

Heat oil in a large heavy bottom pot or dutch oven, over medium heat.

Step 5

Add onion and apple and cook 6-7 minutes, stirring until golden and tender, then add garlic and ginger, and cook 4-5 more minutes, add the herbs,turning the heat down to med-low for one more minute.  It will smell divine. Turn heat off.

Step 6

When the butternut is tender, flip them over, let them cool down, enough to handle, then scoop out seeds. Scoop out flesh and place in a bowl, you should have 3 3/4 to 4 cups.

Step 7

Add the apple onion mixture to the same bowl.

Step 8

Then, blend in batches with the veggie stock until very smooth, using a blender. (If using hot ingredients, be sure to Hold the lid down tight with a kitchen towel-  to prevent a blender explosion!) If you prefer a thicker soup, add less water, thinner soup, more water.

Step 9

Add the blended soup back into the same pot and warm over low heat. Add salt, pepper, nutmeg. Stir in you choice of milk to desired richness.

Step 10

Taste. If you’d like more sweetness, a teaspoon or two of maple syrup will help. If you need a little acidity, a few drops of AC vinegar, or squeeze of orange juice is nice. Adjust salt.

Step 11

To serve, divide among bowls, sprinkle with maple-glazed pumpkin seeds, crispy sage leaves, sautéed apple.