Ingredients
- 3 whole medium butternut squash
- 4 tablespoons butter
- 1 medium Granny Smith apple (about 8 ounces)
- 1/2 medium sweet onion
- 8 fresh sage leaves
- 2 1/2 cups low-sodium chicken broth
- 2 1/2 cups water
- 1 1/2 teaspoons kosher salt, plus more as needed
- 1/4 teaspoon freshly ground black pepper, plus more as needed
- 1 cup Heavy Cream
Directions
Heat the oven to 425°F and arrange a rack in the middle.
Cut the squash in half lengthwise and use a spoon to scrape all the seeds out.
Line a baking sheet with aluminum foil. Place the squash pieces cut-side up on the baking sheet. Melt 2 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 until knife tender, about 50 minutes to 1 hour.
Meanwhile, peel, core, and cut the apple into medium dice. Cut the onion into medium dice. Melt the remaining 2 tablespoons of butter in a large saucepan over medium heat. Add the apple, onion, and sage leaves, season with salt and pepper, and cook, stirring occasionally, until softened, about 20 minutes. Remove the pan from the heat and set aside.
When the squash is ready, set the baking sheet on a wire rack until the squash is cool enough to handle. Using a large spoon, scoop the flesh into a heavy bottom sauce pot and add the sautéed apples and onions; discard the squash skins.
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 the flavors meld, about 15 to 20 minutes. Remove the pan from the heat and stir in the cream.
Using a stick (immersion) blender, purée the soup until smooth and creamy. Taste and season with salt and pepper if needed.
Nutritional Information
- Yield = 24 Cups
- Serving Size = 1 Cup
- Calories 60.7
- Fat3.7 g
- Sodium 76.5 mg
- Carbohydrates 5.4 g
- Fiber .8 g
- Sugar 1.7 g
- Protein 0.7 g