Sunday, October 17, 2010

Roasted Butternut Squash and Apple Soup

This soup is easy, delicious, and filling. Let me tell you something. I've played around quite a bit with squash soup recipes; to the point I make it probably 3-4 times a fall season, on every holiday during the fall and winter, and every party my husband and I host- I do this just to determine the perfect recipe. I've tried adding cream or half and half or even milk to add a creamier flavor; maybe some brown sugar to sweetened it up, and you know what? You just don't need it. I've finally found the one that is worthy of sharing with you- and also isn't necessary to add nutritional information because quite frankly, nothing in this recipe is bad for you.

I love fall, and I love a good thick, hearty, flavorful soup. This one does the trick.
Let's just cut to the chase and get to it:

What you need:
For roasting:
1, 2 pound butternut squash; split in half lengthwise, seeds removed (keep the seeds, wash them, you'll need them for roasting)
3 small gala apples
3 small cloves of garlic, unpeeled
1/2 Tbsp of extra virgin olive oil to spread
Kosher salt & pepper
Ground cinnamon
For the base of the soup:
2 medium yellow onions, diced
Another 1/2 Tbsp of olive oil
1/2 tsp ground nutmeg
1/8 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp kosher salt
Up to 4 cups of water
How you do it:
Oven to 375.
Season the squash with oil, salt, pepper, and cinnamon. A healthy dose will do the trick. No need to really measure (but if I were going to, try 1 tsp of salt, 1/2 tsp of pepper, and 1 tsp of cinnamon. Put the squash on the sheet pan flat side down; but place the garlic cloves underneath the squash (in the crevice of the squash). Next, using an apple corer, slice the apples and place them on the pan as well, drizzle a touch of oil and about 1/2-1 tsp more of cinnamon over the apples. Roast the squash, apples, and garlic for about 45 minutes.
Meanwhile, place another 1/2 tbsp of oil in a small soup pot. Toss the onions in the pot and let them sweat until transparent, about 15 minutes. 
When the roasting is complete, let everything cool so it's easy to handle. Scoop out the squash and place the squash in the soup pot. Throw the roasted apples in the pot, as well as the garlic cloves (this time, take the peel off!). Note, you do not need to remove the peel from the apples!
When all the veggies are in, throw the nutmeg, ginger, salt, cinnamon, and about 3 cups of water. Let simmer for 15-20 minutes.
Then, get your immersion blender our (or blender, or food processor), and puree the soup so it is very smooth and velvety. Season to taste.
For the seeds; 
In a small fry pan, place a tiny bit of butter or oil and then add the seeds and a touch of salt; let them toast for about 5-7 minutes until they change to be golden in color.
Serve these seeds on top of your bowl of soup.
Enjoy- You'll find that this is a naturally sweet and hearty soup; perfect for a fall day.

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