Butternut Squash Soup

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Roasted Butternut Squash and Apple Soup Recipe – Category: Dutch-Oven

Roasted Butternut Squash And Apple Soup Recipe

Ingredients

Makes 4 To 5 Servings

  • 1 tablespoon olive oil
  • 2 medium (about 4 pounds) butternut squash
  • 2 tablespoons butter
  • 1 medium red or yellow onion, chopped
  • 1½ teaspoons salt
  • 2 medium granny smith apples, peeled and thinly sliced
  • ½ teaspoon crumbled dried (or rubbed) sage
  • ¼ teaspoon dried thyme
  • 4 cups water
  • up to 1 tablespoon fresh lemon juice, as needed
  • up to 1 tablespoon brown sugar (light or dark), as needed

Method

  1. Adjust the oven rack to the center position, and preheat the oven to 400°f
  2. Line a baking tray with foil and drizzle it with the olive oil
  3. Use a sharp heavy knife to cut the squash in half lengthwise

Safest Technique.insert the point of the knife first, and use a gentle sawing motion to initiate the cutting

  1. Use scissors to cut loose the strands of pulp around the seeds, and then scrape the seeds away with a spoon
  2. Discard the seeds or reserve them to toast (see soups)
  3. Use a sturdy vegetable peeler to peel the squash halves
  4. Then cut the flesh into 1-inch pieces, once again being careful with your knife because the squash can be both very hard and very slippery
  5. The shape and uniformity of the chunks do not matter, since it will all get pureed
  6. Arrange the squash chunks in a single layer on the prepared tray, and roast in the center of the oven for 20 to 30 minutes, or until the pieces are fork-tender and turning golden around the edges
  7. Shake the tray a few times during the roasting to keep the pieces from sticking
  8. Remove from the oven and set aside
  9. While the squash is roasting, melt the butter in a soup pot or a dutch oven over medium heat
  10. When the butter foams, swirl to coat the pan, and then add the onion and salt
  11. Cook, stirring occasionally, for about 5 minutes, or until the onion begins to soften
  12. Add the apple slices, along with the sage and thyme, and continue to cook, stirring occasionally, for about 10 minutes, or until the apples are very tender
  13. Add the roasted squash and the water to the onion-apple mixture
  14. Turn up the heat and bring the soup to a boil, then turn the heat all the way down to the lowest possible setting
  15. Cover, and simmer gently for 10 minutes
  16. Remove the pot from the heat, uncover, and let it sit until the soup cools down to a comfortable pureeing temperature
  17. Use a blender or immersion blender (see soups) to puree the soup until it is smooth

Time For the Taste Test.if the soup tastes good, you’re there

  1. If it seems too sweet, add some or all of the lemon juice
  2. If it’s tarter than you like, add brown sugar to taste
  3. If necessary, reheat the soup gently over medium-low heat, being careful not to let it cook or boil
  4. Serve hot

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