Soup is one of my favorite meals to serve during autumn and winter. One of our family’s favorite soup is Roasted Butternut Squash.
- 2 medium butternut squash, halved lengthwise and seeds removed
- 1 medium yellow onion, diced
- 1 granny smith apple, diced
- 3 TBSP butter, divided
- 1/2 tsp nutmeg
- 1/2 tsp dried sage
- 1/2 tsp salt
- 1 quart organic chicken broth
- 1/2 cup water
- 1 can coconut milk
- salt and pepper, to taste
1. Preheat oven to 425 degrees.
2. Cover a baking dish with foil. Place the squash pieces cut-side up on the baking sheet. Melt 1 tablespoon of the butter and brush all of it over the tops and insides of the squash halves. Season generously with salt and pepper. Roast about 50 minutes to 1 hour.
3. While the squash is roasting, peel, core, and cut the apple into medium dice. Cut the onion into medium dice. (I used my food processor.) Melt 2 TBSP of remaining butter in a large saucepan or Dutch oven over medium heat. Add the apple, onion, and sage, and nutmeg. Cook, stirring occasionally, until softened, about 5 minutes. Remove the pan from the heat and set aside.
4. When the squash is ready, removed from oven and cool until the squash is cool enough to handle. Using a spoon, scoop the flesh into the saucepan with the sautéed apples and onions; discard the skins.
5. Add the broth, water, and salt and pepper, stir to combine, and bring to a boil over medium-high heat. Reduce the heat to medium low and simmer, stirring occasionally and breaking up any large pieces of squash, about 15 minutes. Remove the pan from the heat and stir in the coconut milk.
6. Using a blender, purée the soup in batches until smooth. Return to pan and simmer on low heat, just until warm. Taste and season with salt and pepper as needed.