Soups on! Loving this roasted butternut squash soup recipe.

Roasted Butternut Squash Soup Video

Makes 8 servings

Prep Time: 10 minutes Total Time: 1 hour 50 minutes

Ingredients :

• 4 pounds (about 2 medium or 1 large) whole butternut squash

• 1 tablespoon canola oil

• 2 tablespoons unsalted butter

• 2 cups large-diced onion (about 1 medium onion)

• 2 cups diced (about 1 medium) Granny Smith apple, peeled if desired

• 1 clove garlic, minced

• ¼ teaspoon crushed red chili flakes

• 4 cups vegetable or chicken broth

• 1-½ teaspoons kosher salt, plus more to taste

• ¼ teaspoon freshly ground black pepper, plus more to taste

• ½ cup heavy cream

• About 8 fresh, chopped sage leaves (1 packed tablespoon)

• ½ cup toasted pumpkin seeds, for garnish (optional)

Directions :

• Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius) and place a rack in the middle. Line a baking sheet with aluminum foil.

• Coat the whole butternut squash in the canola oil and place on the lined baking sheet. Roast in the preheated oven for 1 to 1 ½ hours, turning the squash every 20 minutes, or until the squash is fork tender.

• In a large, heavy-bottomed pot or Dutch oven over medium heat, melt the butter. Add the chopped onion, and cook until the onions are translucent and just beginning to caramelize.

• Add the diced apple and cook for 5 minutes, or until softened.

• Add the minced garlic and the crushed red chili flakes, and cook for 1 minute, until fragrant. Remove the pan from the heat and set aside.

• When the squash is ready and removed from the oven, set the baking sheet on a wire rack until the squash is cool enough to handle. Cut the cooled squash in half and use a spoon to scoop the seeds out. Peel off and discard the skin, and add the flesh into the pot with the onion mixture.

• Add the vegetable or chicken broth with the squash, and season with the kosher salt and pepper. Stir to combine.

• Bring to a boil over medium-high heat, then reduce the heat to medium-low and simmer for 15 minutes, stirring occasionally to break up any large pieces of squash, until the flavors meld.

• Remove the pot from the heat, and stir in the cream and the chopped sage.

• Using a blender, immersion blender, or food processor, and in batches if needed, purée the soup until smooth. If using a blender, remove the small cap (i.e. the pour lid) from the blender lid and cover the space with a kitchen towel to allows steam to escape and prevent the blender lid from popping off.

• Taste and season with more salt and black pepper, if desired. Garnish with the toasted pumpkin seeds, if using.

bon appetit