Roasted Butternut Squash Soup
Seasons 52 Restaurant Bar and Grill has brought us another great recipe, this time it is their take on butternut squash soup. I’ve actually never had butternut squash soup from scratch before so I don’t know if there is always apples in it! That just sounds strange to me! But I am intrigued because butternut squash soup is actually one of my all time favorite dishes. Unfortunately I’ve only ever had it in a restaurant, so I am definitely willing to try this one out at home!
istock photo
Ingredients:
- 1 ea Butternut squash – about 4½ packed cups
- 2 ea Apples (not red), peeled, cored and sliced
- 1 tbs Brown sugar
- ½ tsp Cinnamon, ground
- 1 tbs Canola oil
- 1 ea Onion, Spanish, peeled and diced ½”
- 1 tbs Ginger, minced
- 1 quart Vegetable stock (low-sodium)
- 1 tsp Chipotle Tabasco
- 2 tbs Honey
- 1 tbs Kosher salt
Garnish:
- 1 ea Apple, washed, cut in small slivers
- Dollop Sour cream, reduced fat
- Pinch Chives, sliced fine
- Pinch Pumpkin seeds, toasted
Procedure:
- Gather and measure all ingredients. Wash and prep veggies, cut squash in half, lengthwise and spoon out seeds.
- Place squash halves and apples on foil-lined cookie tray, cut side up.
- Combine sugar and cinnamon and sprinkle mix evenly onto squash.
- Roast squash halves in 350º oven for 45 to 60 minutes until tender.
- Cool at room temperature for 30 minutes until able to handle.
- Scoop pulp from skins. Reserve pulp for soup.
- Heat oil in soup pot at medium heat. Add apples, onion and ginger.
- Sauté for 5 minutes until tender and sweet.
- Add vegetable stock. Stir in cooked squash pulp.
- Simmer on low heat for 15 minutes.
- Add Tabasco, honey, and salt.
- Puree fine in a blender until smooth.
- Garnish with apple slivers, sour cream, chives, and toasted pumpkin seeds.
Serves: 6 to 8
TIP: To get the last drop of honey out of a jar microwave it for 10-20 seconds.
