Creamy Autumn Squash Soup

🧂 Ingredients

• 4 lbs autumn squash (about 2 medium), halved and seeded

  butternut, acorn, Hubbard, Kobacha
• 2 tablespoon olive oil
• 1 tsp Kosher salt or fine sea salt
• ½ tsp fresh ground pepper
• 1 tablespoon unsalted butter
• 1 apple, coarsely chopped

  any variety, I use honey-crisp
• 1 medium onion; coarsely chopped
• 8-10 fresh sage leaves
• ¼ teaspoon ground or grated nutmeg
• ½ teaspoon Kosher or fine sea salt
• ¼ teaspoon freshly ground pepper
• roasted squash

  see above
• 4 cups chicken stock/broth, plus more if needed

  can use vegetable stock
• ¼ cup heavy cream (or half n half)
• salt and pepper to taste

Instructions

• 1 Heat the oven to 425°F.
• 2 Line a baking sheet with foil. Place the squash cut side up and rub with olive
  oil. Season with salt and pepper. Roast for 50 minutes until browned and tender.
  Set aside to cool. When cooled, remove the flesh from the skin. Set aside until
  ready to add to the soup.
• 3 In a large pot over medium heat, melt the butter until sizzling. Add the onion,
  apple, sage, salt and pepper. Sauté, stirring occasionally until soft (about 7
  minutes).
• 4 Place the roasted squash into the pot with the onions and apple. Add the
  stock/broth, and bring to a boil over high heat. When it reaches a boil, reduce
  the heat to medium-low and simmer (covered) for about 15 minutes. Remove the pot
  from the heat and stir in the cream.
• 5 Allow the soup to cool slightly. Add to a high-powered blender in batches and
  puree until smooth, or use an immersion blender to puree right in the pot. If
  too thick, add a little stock/broth until it reaches your desired consistency.
• 6 Bring the blended soup back to the pot to heat through. Season to taste with
  additional salt and pepper. Serve hot.

Nutrition Info