Roasted Butternut Squash Soup

Makes: 6 to 8 servings

If making soup in advance, cool to room termperature, cover, and refrigerate for up to 3 days,or freeze for up to 1 month.
INGREDIENTS

4 pounds whole butternut squash (about 2 medium), halved lengthwise and seeds removed

2 TBS unsalted butter

1 tart apple

1/2 medium onion

8 fresh sage leaves

2-1/2 cups vegetable or chicken broth

2-1/2 cups water

1-1/2 teaspoons salt

1/4 teaspoon black pepper

1/3 cup heavy cream

1/2 cup toasted pumpkin seeds for garnish (optional)

INSTRUCTIONS

  1. Heat oven to 425°
  2. Line a baking sheet with aluminum foil. Place the squash pieces cut-side up on the baking sheet. Melt 1 TBS butter and brush on tops and insides of squash halves. Season generously with salt and pepper. Roast until knife tender, about 50 minutes to 1 hour.
  3. Meanwhile, peel, core, and cut the apple into medium dice. Cut the onion into medium dice;. Melt the remaining TBS butter in large saucepan or dutch oven over medium heat. Add the apple, onion, and sage, season with salt and pepper, and cook, stirring occasionally, until softened, about 7 minutes. Remove the pan from the heat and set aside.
  4. When the squash is ready,  settle baking sheet on a wire rack until squash is cool enough to handle. Using a large spoon, scoop the flesh into the saucepan with the sauteed apples and onions; discard the skins.
  5. Add the broth, water, and measured 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 until flavors meld, about 15 minutes. Remove the pan from the heat and stir in the cream.
  6. Using an immersion blender, puree the soup. Serve garnished with the pumpkin seeds if using.