Continuing with my cooking from last week…we’re about 3/4 of the way done with January, and as I was looking at my in-season chart, I realized that there were a bunch of vegetables that I hadn’t touched yet. One vegetable I’ve never cooked with in a non-prepackaged version was squash, and since its been cold and gloomy outside, I thought a hearty butternut squash soup would be a delicious adventure. It also gave me a good excuse to go buy some fresh bread 🙂 The recipe was a bit more time consuming than others that I’ve made to date but there’s lots of downtime in between in case you’re meal prepping for the week.It is as follows:
Butternut Squash Soup ( ~3 servings)
Total time: 90 minutes including baking time
1 butternut squash
1/8 cup chopped onion
1 Granny Smith apple, peeled and diced
1.5 tablespoons butter
1/4 teaspoon ground sage
5/4 cups chicken stock
1/2 cup heavy cream
1 cup water
salt and pepper to taste
- Cut squash in half lengthwise and remove seeds and pulp. Line a large baking sheet with foil and place the squash skin side down on the foil.
- Preheat oven to 400 degrees F
- Melt 1 tablespoon of butter and brush it on the squash. Sprinkle salt and pepper on top of the squash as well.
- Bake squash for about 55 minutes or until tender. While the squash is baking, you can chop the onions and dice the apple. Then, saute the onions, apple, and sage in a pot for about 5 minutes and set aside.
- Once the squash is done, remove it from the oven and let it cool until you’re able to scoop out the flesh. Add the flesh to the pot with the onions, apple, and sage.
- Mix in the chicken stock and water and bring it to a boil over medium heat. Once its boiling, reduce the heat and simmer for 10-15 minutes.
- Puree the soup either in a blender until smooth (with the plastic cap removed and the hole covered with a towel) or use an immersion blender to do the same.
- Add in the cream and salt and pepper to taste. Stir to combine. Serve with fresh, crusty bread