Butternut Squash Soup
(adapted from Betty Crocker)
One of my favorites ever! I've made this soup a few times this year, trying to find exactly the right recipe. And I finally hit it. Most recipes have you peel and chop the squash, but I roast mine, it's much easier, and gives it a great flavor.
2 tbs butter
2 medium butternut squash
2 large apples, peeled, chopped
1 large onion chopped
2 tbs brown sugar
3/4 tsp salt
3/4 tsp cinnamon
1/8 tsp pepper
3 cups chicken broth (or vegetable broth)
squash seeds (optional garnish)
nutmeg (optional garnish)
Preheat oven to 375.
Cut the ends off of the squash, scoop out the seeds. I save the seeds and bake them and use them as a garnish. Place them skin side down on a baking sheet. Bake until fork tender, about 45 minutes to an hour.
Once the squash has cooled enough scoop out the flesh.
Saute' onions in a couple tablespoons of butter, until softened. Add the apples, broth, salt, cinnamon, pepper and squash. Bring to a boil and simmer covered until apples are soft.
In batches, pour the soup into a blender, or food processor (I use my vitamix), and process until smooth. Once it has all been pureed, return to a clean pot and heat until warmed. Ladle into bowls and top with baked squash seeds and a dash of nutmeg.