Roasted Butternut Squash Soup

Name: Roasted Butternut Squash Soup
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 8
Cuisine: Global
Ingredients: 0 teaspoons freshly ground black pepper, plus more as needed; 2 kilograms whole butternut squash (about 2 medium), halved lengthwise and seeds removed; 8 fresh sage leaves; 227 grams medium Granny Smith apple (about; 79 milliliters heavy cream; 2 teaspoons kosher salt, plus more as needed; 591 milliliters low-sodium vegetable or chicken broth; 118 milliliters toasted pumpkin seeds, for garnish (optional); 2 Tbsps unsalted butter (1/4 stick); 591 milliliters water; 1 mediums yellow onion

Roasted Butternut Squash Soup might be just the soup you are searching for. Watching your figure? This gluten free, primal, and vegetarian recipe has 213 calories, 5g of protein, and 9g of fat per serving. This recipe serves 8. It can be enjoyed any time, but it is especially good for Autumn. From preparation to the plate, this recipe takes approximately 2 hours. Head to the store and pick up chicken broth, onion, water, and a few other things to make it today.

Instructions

Heat the oven to 425°F and arrange a rack in the middle.Line a baking sheet with aluminum foil.

Equipment you will use

Aluminum Foil

Baking Sheet

Oven

Place the squash pieces cut-side up on the baking sheet. Melt 1 tablespoon of the butter and brush all of it over the tops and insides of the squash halves (alternatively, you can rub it on evenly with your fingers). Season generously with salt and pepper. Roast until knife tender, about 50 minutes to 1 hour.Meanwhile, peel, core, and cut the apple into medium dice.

Ingredients you will need

Salt And Pepper

Butter

Squash

Apple

Dry Seasoning Rub

Equipment you will use

Baking Sheet

Knife

Cut the onion into medium dice. Melt the remaining tablespoon of butter in a large saucepan or Dutch oven over medium heat.

Ingredients you will need

Butter

Onion

Equipment you will use

Dutch Oven

Sauce Pan

Add the apple, onion, and sage, season with salt and pepper, and cook, stirring occasionally, until softened, about 7 minutes.

Ingredients you will need

Salt And Pepper

Apple

Onion

Sage

Remove the pan from the heat and set aside.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 sautéed apples and onions; discard the skins.

Ingredients you will need

Apple

Onion

Squash

Equipment you will use

Baking Sheet

Wire Rack

Sauce Pan

Frying Pan

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 squash, until the flavors meld, about 15 minutes.

Ingredients you will need

Salt And Pepper

Squash

Broth

Water

Remove the pan from the heat and stir in the cream.Using a blender, purée the soup in batches until smooth, removing the small cap (the pour lid) from the blender lid and covering the space with a kitchen towel (this allows steam to escape and prevents the blender lid from popping off). Alternatively, use an immersion blender. Taste and season with salt and pepper as needed.

Ingredients you will need

Salt And Pepper

Cream