butternut squash soup
It’s that wonderful time of year…soup time! Cool, crisp nights and sunny days. I made this soup during a cooking class last week with a guest and they commented that this soup tasted like ‘fall in a cup’. I love that image. I have been making this soup for years, adding different spices and herbs depending on my mood. Curry powder, a little coconut oil, and some coconut milk can replace the sage and olive oil for an Indian spiced variation. For a North African variation, add a little cumin and cayenne pepper. The apples add a little sweetness (which helps if your squash is starchy rather than sweet) but these can be omitted or replaced with a little sugar (or might not even be needed). I invite you to experiment and create your own version. Enjoy!
Ingredients
1 butternut squash
1 onion, chopped
A little butter
2 apples, peeled and chopped
3 to 4 cups chicken stock or veggie stock
Sage - 10 leaves
A little water
Creating the Magic!
Heat the oven to 425F. Cut the squash in half lengthwise and place the cut squash cut side up on a baking tray with a rim. Add about 1/2 an inch of water to the pan (so your pans don’t burn, which also helps lightly steam the squash and help it cook).
Cook the squash for about an hour. I like to turn the squash halfway through placing the cut side down in the water. Add more water as needed. The squash is done when you pierce it with a fork and it is soft. Remove from the oven and let it cool.
Meanwhile, chop the onion - it doesn’t have to be finely chopped as you will be blending the soup later. Heat some butter in a saucepan and add the onions. Cook the onions until they are translucent.
Scoop out the flesh of the squash being careful to avoid the skin (throwing away the seeds). Add the squash, apples, and around 3 cups of stock. Bring to a boil and let simmer for around 15 minutes. Add more stock/water as needed if it is too thick. Add a little chopped sage to the pan (or other spices).
Turn off the heat and let the soup cool a little before blending. Use an immersion blender or place the soup in a regular blender and blend until it’s smooth. I remove the small center lid from the blender top and cover the lid with a tea towel if the mixture is still hot so it doesn’t explode everywhere. Add more liquid as needed to achieve your desired consistency. Add salt and pepper to taste.
Crispy Sage
Melt butter in a frying pan. Add whole leaves to the hot butter and wait a minute or two until the sage becomes crispy. Place the crispy sage on the soup and enjoy. The sage should melt in your mouth!