I love soups that have a sweet kick to them, and the autumn air inspired me to take a stab at making butternut squash soup for the first time last night. I did some Googling and found this recipe that had lots of positive feedback; after reading the reviews, I decided to modify things a bit, and Nick and I tackled the cooking together (and without killing each other in our small kitchen!). I’m really excited that it came out not only edible, but totally delicious.
image source because I suck at taking pretty pictures of food
Butternut Squash Soup
found via Food Network, modified by me
1 butternut squash (3-4 lbs), peeled and seeded
1 granny smith apple, peeled and seeded
2 Tbsp olive oil
2 Tbsp unsalted butter
1 medium onion, chopped
1 celery stalk, chopped
4 cups chicken or vegetable stock
1 tsp nutmeg
2 Tbsp maple syrup
1/4 cup brown sugar
1/4 cup half-and-half
salt and pepper to taste
Cut squash and apple into 1-inch chunks. Spread on greased baking sheet, sprinkle with olive oil and roast for 30 minutes at 400 degrees.
In large pot melt butter. Add onion and celery and cook until translucent, about 8 minutes. Add stock and bring to a simmer. Add roasted squash and apples and purée entire mixture with an immersion blender. Stir in half-and-half and season with nutmeg, syrup, brown sugar, salt and pepper.
Optional: Garnish with a dollop of sour cream. Serve with toasted French bread topped with melted grated Parmesan cheese.