* 4 pounds whole butternut squash (about 2 medium), halved lengthwise and seeds removed
* 2 tablespoons unsalted butter (1/4 stick)
* 1 medium Granny Smith apple
* 1/2 medium size onion
* 8 medium fresh sage leaves or dried
* 2 1/2 cups chicken broth
* 2 1/2 cups water
* 1 1/2 teaspoons kosher salt (more if needed)
* 1/4 teaspoon black pepper (more if needed)
* 1/3 cup heavy cream (more if needed). I used whipping cream the first time I made this recipe and it was amazing yummy but very rich so we could only have a small cup of soup. The second time I used half and half (coffee) cream which is 10% and that was perfect.
* 1/2 cup toasted pumpkin seeds for garnish (optional)
Next cut the squash in half, lengthwise, then scoop out the insides and seeds. Discard those, or if you have pigs as we do, toss them in the pig bucket for a treat for your piggies.
|Butter, Salt and pepper for the squash|
|Buttering the squash|
Then put the squash in a 400' oven for about an hour. It needs to be fork tender and it might burn a bit around the edges but that won't matter.
|Squash just out of oven|
|Squash Innards in plastic tub|
Once the onions are ready (about 5 to 7 minutes) you can add the chicken broth and water. I used turkey broth since I have over 20 cups of it frozen from our Canadian Thanksgiving a few weeks ago. Be careful though if you do this because turkey broth has a strong flavour and you can easily overpower that subtle squash flavour in the soup.
|Squash innards added to pot|
|Simmering in pot|
|After 15 minutes of simmering|
|Squash soup blended|
It's a wonderful savory soup to enjoy with homemade buttermilk biscuits on a chilly Fall day.