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
- 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
- Preheat oven to 425 degrees F.
- Line a baking pan with aluminum foil and place squash, cut side up on the pan.
- 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.
- 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.
- Using a large spoon scoop out butternut squash flesh and add to pot.
- Add broth and water, and bring to a boil.
- Reduce heat to medium, and simmer for about 15 minutes, breaking up any large pieces of squash as needed.
- Remove the pot from heat and stir in cream.
- Using an immersion blender (or regular blender, in bathes), puree the soup until smooth.
- Top with pumpkin seeds or cheese, as desired, and enjoy!