Roasted Butternut Squash Soup
Posted by Melanie Unruh , Sunday, November 26, 2017 4:42 PM
Here's the recipe for Roasted Butternut Squash soup, the sort that I've made for Thanksgiving for maybe 15 years - well, not every year - ever since I saw Wolfgang Puck make it on one of the network morning shows. I've since lost the original recipe, so here's my current version. I present it partly for the amusement of my guests, but mostly so I won't forget the recipe that I made this week.
4 medium butternut squashes
2 sticks salted butter
2 large sweet white onions, diced
4 "lunchbox size" Granny Smith apples, peeled, cored, and diced
4-6 cups chicken stock base
1/4 t ground ginger
1/4 t ground cinnamon
1/2 teaspoon nutmeg
1 T extra virgin olive oil
1-2 T brown sugar
1/2 pint heavy cream, for garnish
Melt one stick of butter.
Slice 3 of the squashes lengthwise and scoop out the seeds. Place face-up on a cookie sheet. Brush melted butter over the cut surface and cover loosely with foil. Roast at 450°F for at least an hour, until the flesh is tender and starting to caramelize. Remove from the oven and let it cool for several hours, or until you can handle it.
Place any remaining butter in a stock pot and add the other stick. Allow the butter to melt and saute the onions until they start to lightly brown. Add the apples and continue to saute until the apples are tender.
Meanwhile, scoop the squash flesh out of the skins.
Add the stock to the saute, and add the scooped out squash and the spices. Simmer for 20 or 30 minutes until the squash breaks down. Add salt if required but the salt in the butter and stock is usually adequate.
Using an immersion blender, puree the soup. Add more stock as necessary to achieve the right soup-like consistency.
Garnish
Peel, seed, and cube the fourth squash. Heat the olive oil in a skillet and saute the squash until it starts to caramelize. Sprinkle with brown sugar and continue to saute until the cubes are very tender.
Spoon a pile of squash cubes in the center of the serving, and drizzle heavy cream over the surface.
