This recipe was included in the cookbook I was given at my bridal shower, sent in by my friend Keri. All recipes in that book here are from family and friends who attended my shower. Sharing with me some of their own favourites.
This soup is perfect to make in a big batch and then freeze in portions to last you throughout the fall and winter. It’s so tasty, you’ll want to eat it all the time! Especially on those cold days, this soup fills you up.
Keri's Butternut Squash Soup
Servings 8 servings
Ingredients
- 4 pounds whole butternut squash about 2 medium size, halved lengthwise and seeds removed
- 2 TBSP ghee or avocado oil
- 1 medium Granny Smith apple about 8 ounces
- 1/2 medium yellow onion
- 8 fresh sage leaves optional
- 2 1/2 CUPS low-sodium vegetable or chicken broth
- 2 1/2 CUPS water
- 1 1/2 TBSP Kosher salt plus more as needed
- 1/4 TSP freshly ground black pepper plus more as needed
- 1/3 CUP Coconut milk
- 1/2 CUP toasted pumpkin seeds for garnish
Instructions
- Pre-heat the over to 425F and arrange a rack in the middle
- Line a baking sheet with aluminum foil.Place the squash pieces cut-side up on the baking sheet. Melt 1 TBSP of ghee 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 TBSP of ghee in a large saucepan or Dutch oven over medium heat. Add the apple, onion, and sage (optional) 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, set the baking sheet on a wire rack until the squash is cool enough to handle. Using a large spoon, scoop the flesh into the saucepan with the sautéed apple and onions, discards the 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 flavours meld, about 15 minutes. Remove the pan from the heat and stir in the milk.
- Using a blender, puree the soup in batches until smooth, removing the small cap (the poor lid) from the blender and covering the space with a kitchen towel (this allows steam to escape and prevents the blender lid from popping off). Alternatively, use an immersion blender.
- Taste and season with salt and pepper as needed. Serve garnished with the pumpkin seeds for crunch.
SHOP LE CREUSET CANADA
No products in the cart.
Comments (1)