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Butternut Squash Soup Recipe with Apples - A Fall ClassicThis butternut squash soup recipe is best in late summer or early autumn when the apples are ripe for picking and the squash are at their fullest. But that doesn't mean it won't be great at other times of the year. This recipe will guarantee you a great result no matter what the season! Ingredients
1 large butternut squash
1 medium onion, diced 3 apples, peeled and chopped Olive oil 3 pats of butter (optional) Salt and pepper to taste Ground coriander Ground cinnamon Ground nutmeg 6 to 8 cups chicken stock or broth Preparation1. Preheat oven to 350 degrees Fahrenheit.2. Cut about an inch off the top and bottom of the squash, then slice in half length-wise. 3 Scoop the seeds out of the bottom of each half of the squash 4. Peel the squash and place both halves in a small roasting pan, hollow side up. 5. Score the inside of the squash with a knife to allow olive oil to seep in. 6. Sprinkle the squash with olive oil, salt, pepper and coriander. 7. Cover the squash with tin foil, and roast in the oven for about an hour. 8. Heat up oilve oil and butter in soup pot on medium low heat. 9. Add onion to soup pot, sprinkle with salt. Sautee until onions are soft. 10. Chop the squash and add to the soup pot. 11. Add remaining ingredients, bring soup to a boil. Reduce heat to low, allow to simmer for about 30 minutes. 12. Using an immersion blender, food processor or electric beater, puree the soup to a smooth consistency. NotesAdding a splash of white wine will give this butternut squash soup recipe a refreshing kick. For a more savory taste, try replacing the cinnamon and nutmeg with sage and a bit of chopped bacon.Tips and TechniquesWhen roasting vegetables, keeping them covered with tin foil keeps the heat trapped inside the pan, which reduces the variation in temperatures that can occur in the typical oven.However, this increases the trapped moisture as well. If you find that your roasted vegetables do not get that sweet, carmelized taste, poke a few small holes in the tin foil. You will still get the benefit of the heat trap, but the moisture level will be reduced. Return from Butternut Squash Soup Recipe to Starch Soups
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