We love squash, so we enjoy this soup. It's perfect to serve on a chilly autumn evening! Maybe you'd like to try it.
Butternut Squash Soup
4 pounds whole butternut squash (2 medium), halved lengthwise
with the seeds removed
1/4 stick butter
1 medium apple
1/2 medium yellow onion
1 tsp. dried sage
2 1/2 cups chicken broth
2 1/2 cups water
1 1/2 tsp. salt
1/4 tsp. black pepper
1/3 cup heavy cream
I microwaved my squash for 2 minutes so that I could cut it more easily. Cut in half and scoop out seeds. Place on a foil-lined cookie sheet, cut sides upward. Melt a bit of the butter and spread over the squash. Lightly salt and pepper before placing in 400 degree oven for about 50-60 minutes.
While the squash is baking, dice up apple and onion. In a Dutch oven, melt the remainder of the butter before adding the apples and onions. Add sage and cook for 7 minutes, or until everything is soft.
When the squash is baked and cooled, scoop out all the meat and discard the skins. Add the squash to the pot. Add chicken broth, water, salt and pepper.
Over medium heat, simmer for about 15 minutes. Stir until you break up the larger pieces of squash. Remove from heat and stir in cream. Pour into a blender and blend until the soup is very smooth.
*If your chicken broth is not low-sodium, you may not need the full amount of additional salt.
I served our soup with hot rolls, marinated pork tenderloin and fruit salad.
Have a great day!