A great Thanksgiving recipe for roasted butternut squash soup with sage and apple.
Prep Time: 15 minutes Cook Time: 1 hour Total Time: 1 hour 15 minutes Servings: 6-8
- 1 large butternut squash, peeled, seeded, and cubed
- 2 medium-sized apples, peeled, cored, and chopped
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup unsweetened apple juice
- 1/2 cup heavy cream (optional for added richness)
- 3 tablespoons olive oil
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- Salt and pepper to taste
- Fresh sage leaves for garnish
1. Preheat the Oven: Preheat your oven to 400°F (200°C).
2. Prepare the Butternut Squash: a. Peel the butternut squash using a vegetable peeler. b. Cut the squash in half lengthwise and scoop out the seeds with a spoon. c. Cut the squash into evenly sized cubes, around 1-inch in size.
3. Roast the Butternut Squash: a. Place the cubed butternut squash on a baking sheet. b. Drizzle with 2 tablespoons of olive oil, ground cinnamon, ground nutmeg, salt, and pepper. c. Toss the squash to coat evenly in the seasonings. d. Roast in the preheated oven for about 30-40 minutes or until the edges are golden and the squash is fork-tender.
4. Sauté Onion and Garlic: a. While the squash is roasting, heat the remaining 1 tablespoon of olive oil in a large pot over medium heat. b. Add finely chopped onions and sauté until translucent. c. Add minced garlic and continue to sauté for an additional 2 minutes until fragrant.
5. Add Apples and Broth: a. Add the chopped apples to the pot and stir to combine. b. Pour in the vegetable broth and apple juice. c. Bring the mixture to a boil, then reduce the heat and let it simmer for 10-15 minutes until the apples are tender.
6. Combine Roasted Squash and Simmered Mixture: a. Once the butternut squash is roasted, add it to the pot with the simmered mixture. b. Use an immersion blender to puree the soup until smooth and creamy. Alternatively, transfer the mixture to a blender in batches, blending until smooth. c. Return the blended soup to the pot.
7. Adjust Consistency and Seasoning: a. If the soup is too thick, add more vegetable broth until you reach your desired consistency. b. Season the soup with salt and pepper to taste. c. For added richness, stir in the optional heavy cream.
8. Simmer and Serve: a. Allow the soup to simmer for an additional 10-15 minutes to let the flavors meld. b. Taste and adjust the seasonings if necessary.
9. Garnish and Serve: a. Ladle the hot soup into bowls. b. Garnish each bowl with a drizzle of cream (if desired) and a few fresh sage leaves. c. Serve the roasted butternut squash soup hot with crusty bread on the side.