Category: Soups and Stews
Yields:
6 Servings
Difficulty: Easy
Prep Time: 30 Mins
Cook Time:
1 Hr 30 Mins
Total Time:
2 Hr
This year, we accidentally grew an unbelievable number of butternut squash. It seems that every seed packet we planted (zucchini, summer squash, pumpkins, etc.) were actually butternut squash seeds. We like squash, but 40 are just way too many! Bring on the creative recipes. A few of the squash weren’t as sweet as I like and, rather than add a lot of sugar, I started adding apples. This recipe was a hit with the whole family (even Arlo!).
Ingredients
Adjust Servings
Instructions
- Use the easiest preparation of the squash, for you. Some people will buy squash already trimmed and cut into chunks in the store. (If you do this, increase the cooking time in the pot.) Since I have whole squash, and I don't like peeling it, I just roast it halved.
- Preheat the oven to 400°. Cut the squash in half the long way, scooping out the seeds and pulp. Rub the cut sides of the squash with a little olive oil and place face down on a silicone mat or parchment paper lined baking sheet. Roast for 30 to 45 minutes, or until a fork can pierce the flesh easily. Bubbling on the outer skin is a good sign that you're getting soft throughout.
- Remove from the oven and set aside until it's cool enough to scrape away from the skin and break up into large chunks.
- Melt 2 Tbsp. of butter in a heavy bottomed soup pot or dutch oven. Brown the onions and add the apple chunks, stirring until the apples are starting to soften. Add vegetable broth and cook for about 8 minutes, covered, until apples are quite soft but not falling apart. Add cooked squash to the pot and mash a little with a potato masher to get even sizes. Add herbs and seasonings and let cook for about 5 minutes, letting the squash get up to the same temperature as the rest of the soup. Using an immersion blender, blend the soup right in the pot to create an even, creamy texture. Sample the soup and adjust seasonings to taste.
- Serve with a dollop of sour cream and a nice slice of crusty bread and butter. Wilting some garden greens on the side will make this a complete meal.