Butternut Squash Soup

Over the years, as I’ve become more aware of the dangers of added sugar in our diets, baking has become more of an occasional past-time. I’ll indulge in baking muffins or cookies for the holidays, and doing so keeps them feeling like treats.

In a way, I was lucky to grow up in a home where my mom never baked, and the occasional sweets were closer to the earth — rice pudding, habichuelas con dulce — so I never had too much of a sweet tooth to begin with. Still, discovering nature’s candies has become one my great culinary pleasures, and roasted butternut squash ranks right up there with my favorite naturally not-too-sweet foods, and here it is in one of my favorite soups. Add a touch more salt if you’d like it more savory; I love adding a handful of grated cheese to my serving right before I dig in.

Adapted from Chow

Ingredients

  • 1 butternut squash, unpeeled, halved lengthwise (~ 2lbs)
  • 2Tb unsalted butter
  • optional: 1 medium Granny Smith apple
  • 1/2 medium yellow onion, chopped
  • 4 fresh sage leaves
  • 1.25 cups chicken or veggie broth
  • 1.25 cups water
  • 1.25 tsp salt
  • fresh cracked pepper
  • splash of heavy cream or yogurt
  • Optional: toasted pumpkin seeds, shredded cheese

Directions

  1. Preheat oven to 425 degrees F.
  2. Line a baking pan with aluminum foil and place squash, cut side up on the pan.
  3. Melt 1 Tb butter and brush over tops of squash. Roast for 45 minutes, until fork tender. Set aside to cool until ready to handle.
  4. If using apple, core and chop. Add to a large pot with remaining butter, chopped onion, sage, salt and pepper. Cook for about 5-7 mins.
  5. Using a large spoon scoop out butternut squash flesh and add to pot.
  6. Add broth and water, and bring to a boil.
  7. Reduce heat to medium, and simmer for about 15 minutes, breaking up any large pieces of squash as needed.
  8. Remove the pot from heat and stir in cream.
  9. Using an immersion blender (or regular blender, in bathes), puree the soup until smooth.
  10. Top with pumpkin seeds or cheese, as desired, and enjoy!
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This entry was published on December 31, 2014 at 3:58 pm. It’s filed under autumn, dinner and tagged , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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