Nothing says Fall like Butternut Squash Soup. My home smelled so good today thanks to this soup. From the roasting of the squash, the sautéing of the apples and onion and let's not forget the Whole Wheat French Bread I baked. I opened my windows just to share the love with thy neighbors.
Roasted Butternut Squash Soup
2 medium to large butternut squash, halved lengthwise and seeds removed
2 tablespoons unsalted butter
1 medium Granny Smith apple, peeled, cored, diced
1/2 medium yellow onion, diced
8 fresh sage leaves
2 1/2 cups low-sodium vegetable or chicken broth
2 1/2 cups water
1 1/2 teaspoons sea salt
1/4 teaspoon freshly ground black pepper
1/3 cup almond milk
Optional: Toasted pumpkin seeds to garnish.
Heat the oven to 400 degrees.
Place the squash pieces cut-side up on a baking sheet or stone (my favorite.)
Melt 1 tablespoon of the butter and brush all of it over the tops and insides of the squash halves.
Roast for 1 hour.
Melt the remaining tablespoon of butter in a large saucepan over medium heat. Add the apple, onion, and sage, season with salt and pepper, and cook, stirring occasionally, until softened.. 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 apples and onions; discard the skins.
Add the broth, water, 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, for 15 minutes. Remove the pan from the heat and stir in the almond milk.
Using an immersion blender, purée the soup until nice and smooth. Add salt and pepper to taste.