| source | http://www.chow.com/recipes/30466-roasted-butternut-squash-soup |
| cookTime | 120 |
| prepTime | 30 |
| preheat | 425 |
Roasted Butternut Squash Soup
Ingredients
| 4 lbs | Whole butternut squash (about 1 large or 2 medium) |
| 2 tbsp | butter or oil |
| 1 | granny smith apple |
| 1/2 | medium yellow onion |
| other vegetables | |
| 8 | fresh sage leaves |
| 2 1/2 cups | vegetable or chicken broth |
| 1 1/2 cups | water |
| 1 1/2 tsp | kosher salt (or to taste) |
| 1/4 tsp | black pepper (and more to taste) |
| 1 can * | coconut milk |
Garnish (optional)
| 1/2 cup | toasted butternut squash / pumpkin seeds |
Directions
- Preheat oven to 425 F
- Clean squash. Cut squash in half. Place pieces on foil-lined baking sheet, with cut sides facing up. Brush with 1 tbsp butter or oil. Season with salt and pepper. Roast until tender, about an hour.
- Peel, core, cut the apple. Cook onion, apple, and sage in a dutch oven over medium heat. Add other vegetables if desired; a few carrots and celery stalks will work well. Cook until onions and apples are softened, then set aside until squash is ready.
- Cool squash on a wire rack. When it’s cool enough to work with, scoop flesh out into the dutch oven.
- Add broth, water, salt and pepper. Bring to a boil at medium-high heat, break up the squash, and simmer on medium-low for about 15 minutes.
- Stir in the coconut milk
- Blend with an immersion blender until smooth.
- Taste, add salt and pepper as desired.
Notes
Try adding in some curry powder to make give the soup a bit of something extra.
- Alternatively, do as the recipe’s source does and use 1/3 cup heavy cream, increasing water to 2 1/2 cups.