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Soup to Knock Your Socks Off


Fall is hands down my favorite time of year- hot apple cider, squash everything, pumpkin beer, crisp leaves and a cool breeze (well, not so much in Florida, but we can pretend).

Regardless of the climate, autumn has the same ritualistic effect on me year after year- hunker down, get cozy and get cooking. Last season I discovered this incredible recipe for butternut squash soup and I’ve been dreaming of it ever since. I can’t recall where I uncovered it or I would most certainly give due credit. Without further adieu, here it is, this years 5-star recipe.

Roasted Butternut Squash Soup

Ingredients: 1 large butternut squash (or 2 small) 2 TBL grass-fed unsalted butter 1 medium granny smith apple 1/2 medium yellow onion 8 fresh sage leaves 2 1/2 cups low-sodium vegetable or organic chicken broth 2 1/2 cups water 1 1/2 tsp sea salt (more or less to taste) 1/3 cup heavy whipping cream 1/2 cup toasted pumpkin seeds, for garnish (optional) Juice of one lemon Fresh ground black pepper

Here’s How: Heat the oven to 425 degrees. Cut the squash lengthwise in half and gut the seeds. Line a baking sheet with aluminum foil and place squash on sheet. Brush squash with 1 TBL butter and season generously with salt and pepper. Roast until tender (about an hour).

While squash is roasting peel, core and cut the apple and onion into medium dice. Melt the remaining TBL of butter in a large saucepan over medium heat. Add the apple, onion and sage. Season with salt and pepper. Cook until softened, stirring occasionally (about 7 minutes). Remove pan from heat and set aside.

When the squash is ready, and cool enough to handle, scoop the flesh into the saucepan with the apples and onions and discard the skin.

Add the water and broth to the saucepan and bring to a boil over med-high heat. Reduce the heat to med-low and simmer about 15 minutes, stirring occasionally to break up any large pieces of squash.

Remove pan from the heat and stir in cream. Pour contents into a blender and puree until smooth. Taste. Season with salt, pepper and lemon as needed. Serve garnished with pumpkin seeds, fresh sage and a piece of crusty bread such as ciabatta. Enjoy my friends!

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#buyseasonal #vegetarian #roastedbutternutsquashsoup #getcooking #tradition #feelingfestive #eattherainbow #nostalgic

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