Roasted Butternut Squash Soup
So I had half a butternut squash in my fridge from the tajine and needed to do something with it. I remember my mother having made a roasted butternut squash soup twice last year. She told me how difficult it had been the first time when she had made the soup from a raw butternut squash, compared to the second time when she had first roasted the squash in the oven.
The recipe I used was for a bigger quantity of soup originally, but as I had only a half of a squash left, I adapted the recipe and here is the adaptation. You can get to the original recipe from the link at the bottom of the recipe
- 1 pound whole butternut squash quartered lengthwise and seeds removed
- 1 tbs butter
- 1 medium apple (any type)
- 1 medium yellow onion
- 2 cloves of garlic
- pinch of sage leaves
- 1 1/2 cups chicken broth
- 2/3 cup cream
- 1/4 teaspoon freshly ground black pepper, plus more as needed
- Heat the oven to 220 C and arrange a rack in the middle.
- Place the squash pieces cut-side up on a baking tray. 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 butter in a large saucepan. Add the apple, onion, garlic and season with salt and pepper, and cook, stirring occasionally, until softened, about 7 minutes. Remove the pan from the heat and set aside.
- When the squash is ready, cool it enough to handle. Using a large spoon, scoop the flesh into a pot with the sautéed apples and onions; discard the skins.
- Add the broth,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 minutes. Remove the pan from the heat and stir in the cream.
- Use an immersion blender to puree the soup. Taste and season with salt and pepper as needed.