Roasted Butternut Squash Soup
Like many soups, this one is easy to prepare. The butternut squash (or other variety) gives it a hearty flavour without being too filling, and roasting the squash adds a richer flavour.
Ingredients
- 1 lb butternut squash peeled and cut into cubes
- 1 apple a tart, cooking variety, peeled, cored and sliced
- 1 small yellow onion chopped
- 4 cups chicken broth preferably homemade
- olive oil
- 1/4 teaspoon nutmeg
- 1/2 cup light cream or half-and-half
- salt to taste
- crème fraîche (or sour cream) for garnish
Instructions
- Preheat oven to 400°F.
- Place butternut squash on a rimmed baking pan and drizzle with olive oil. Toss to coat pieces evenly.
- Roast squash for 20-30 minutes until soft but not mushy.
- Add 1-2 tablespoons of olive oil to a medium pot.
- While the squash is roasting, sweat the chopped onion over a low flame until soft, but not browned.
- Add roasted squash, sliced apple, nutmeg and 4 cups of chicken broth to the prepared onions.
- Bring to a boil and then simmer for 10-15 minutes or until the apple is soft.
- Using a hand blender, puree the soup until smooth.
- Check for seasoning and add salt to taste. Add 1/2 cup of light cream (half-and-half) to the soup and simmer on a low flame to reheat—do not boil!
- Serve soup in individual bowls with a dollop of crème fraîche or sour cream or garnish with croutons.
Notes
As an option for butternut squash, substitute pumpkin or other orange squash.
Vegetable broth may be substituted for a vegetarian soup option.
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