butternut squash soup
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
  • 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
  1. Preheat over to 400°F
  2. Peel and chop butternut squash
  3. Toss squash cubes with oil and line baking try with parchment paper
  4. Or spray baking pan and chopped squash cubes with cooking spray
  5. 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
  6. Remove core and chop apples
  7. Chop onion
  8. Melt butter in deep pot
  9. Add chooped onion and apple
  10. Sauté 5 minutes, stirring a few times
  11. Cover and let sauté on a low heat stirring regularly for another 5 minutes
  12. Remove sage leaves from stems and chop
  13. Add chopped sage leaves to pot, stir and sauté until apples and onions are tender about 5 minutes
  14. Add roasted squash cubes and stir
  15. Add broth and nutmeg and stir
  16. Bring to a boil
  17. Cover and let simmer on a low heat for 15 minutes
  18. Remove from heat
  19. Let cool slightly
  20. Blend using an emersion blender or let cool more and carefully pour into a blender to puree
  21. Add salt and pepper to taste and reheat when ready to serve
  22. Serve
Recipe by dollop of zest at http://www.dollopofzest.com/cooking/butternut-squash-soup/