You can’t pick just one! Butternut squash recipe that is, so we designated this butternut week here at dollop! After getting our palates warmed up with rosemary roasted butternut squash earlier this week we are going to make a flavor packed soup that is great on its own or as a starter (Thanksgiving appetizer idea anyone). This recipe uses sage and a little nutmeg as its seasoning which are a nice compliment to the apple and butternut flavors.
Preheat the oven to 400°F and peel the butternut squash. Cut off the top and bottom and slice the squash in half lengthwise. Scoop out the seeds and discard. Chop the squash halves into small cubes and put into a large bowl. Line a baking sheet with parchment paper and toss squash cubes in bowl with vegetable oil. As an alternative generously spray unlined baking sheet with cooking spray. Place squash cubes on baking sheet. Roast squash cubes for 50-60 minutes turning once after 30 minutes of baking. Once squash is tender when poked with a fork remove from oven.
getting your soup on
Remove the core from the apples and roughly cut the apples and onions. Melt the butter in the bottom of a deep pot and add the chopped apples and onions. Sauté for a few minutes while you remove the sage leaves from their stems and chop. Add the chopped sage to the apple and onion mixture and cover. Sauté for about 5 more minutes or until the onions and apples are tender (you’ll know they are tender when the apples break apart easily when you stir the mixture).
Add in the roasted squash cubes and stir a few times so everything is completely mixed. Pour in the broth and add the nutmeg. Stir again and as soon as the mixture comes to a boil reduce the heat, cover and simmer on a low heat for 20 minutes stirring regularly.
Remove the pot from the heat and let cool slightly. Using an emersion bender (have I mentioned recently how much I love this little gadget!) carefully, it’s hot!, puree the soup until it is thoroughly blended. My trick to really creamy soup is once I think it’s pureed enough – I keep blending for another 3 minutes. If using a blender let the mixture cool down further and carefully pour the mixture into the blender in small batches and puree. Reheat and serve.
The soup is as tasty the next day (or the next next day) so you can make it in advance and store in an airtight container until you’re ready to serve.
The butternut, apple, onion and broth mix is a great base for a variety of butternut squash soups. If after enjoying this version you want to try a sweeter, spicier or different zest … curry anyone, just add in the seasoning at the sage or nutmeg steps instead? And if you do don’t forget to share a comment with your favorite spice combination so we can all enjoy!
- Butternut squash - 1 large (8 cups when cubed)
- Vegetable oil or spray
- Butter – 3 tablespoons
- Apple – 2 medium
- Onion – 2 medium
- Sage – 13 leaves chopped
- Stock (chicken or vegetable) – 4 cups
- Nutmeg – ½ teaspoon
- Preheat over to 400°F
- Peel and chop butternut squash
- Toss squash cubes with oil and line baking try with parchment paper
- Or spray baking pan and chopped squash cubes with cooking spray
- Roast squash cubes in oven turning after 30 minutes and roasting then for other 15 - 25 minutes When squash is soft when poked with a fork remove from oven and set aside
- Remove core and chop apples
- Chop onion
- Melt butter in deep pot
- Add chooped onion and apple
- Sauté 5 minutes, stirring a few times
- Cover and let sauté on a low heat stirring regularly for another 5 minutes
- Remove sage leaves from stems and chop
- Add chopped sage leaves to pot, stir and sauté until apples and onions are tender about 5 minutes
- Add roasted squash cubes and stir
- Add broth and nutmeg and stir
- Bring to a boil
- Cover and let simmer on a low heat for 15 minutes
- Remove from heat
- Let cool slightly
- Blend using an emersion blender or let cool more and carefully pour into a blender to puree
- Add salt and pepper to taste and reheat when ready to serve