Butternut Squash and Apple Soup
Ingredients
butternut squash2 pounds
oil such as canola2 tablespoons
golden delicious2
nutmeg0.25 teaspoon
salt and pepper6 servings
onion1 large
vegetable stock2 cups
Nutrition Facts
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Instructions
Pre-heat oven to 450 degrees FahrenheitCut off 1/4 inch from top and bottom of butternut squash.
Peel with vegetable peeler until the orange flesh is visible.
Cut squash in half.
Requires sharp knife, some force, and much care! Remove seeds and fibrous material.
Cut into roughly equal sized pieces.
Place in large bowl.Rough chop onion, place in bowl with squash.Add oil and stir to coat ingredients.
This will aid in the browning of the vegetables.Place in single layer on sheet pan and roast for approximately 45 minutes or until slightly browned.Remove from ovenAdd stock to large panCore, peel and chop apples.
Add to stock.Add butternut squash and onions to stock.Add nutmeg and season with salt and pepper.Bring to boil and reduce to simmer.
Let soup cook for 20 minutes.Puree soup with an immersion blender or in batches in regular blender.
Do not overfill blender as hot soup will expand!Check for seasoningLadle into bowl and garnish with a dab of creme fraiche if desired.Spoon into mouth until desired level of comfort is reached.
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