Now is the perfect time of year to use butternut squash in anything you possibly can! Enjoy it as the star of this wholesome, roasted butternut squash soup.
4-5 pounds of butternut squash (about 2 whole)
1 medium or 2 small apples
1 small onion
6 cloves of garlic, minced
6 tablespoons butter, divided into two
3 cups of chicken, or vegetable, broth
3 cups of water
2/3 cup cream
1 teaspoon dried rosemary
1 teaspoon salt (plus extra for roasting)
1 teaspoon pepper (plus extra for roasting)
Start off by peeling, halving and seeding both butternut squash. Place on a tinfoil-lined baking sheet.
Melt three tablespoons of butter and brush over the surface of the squash. Pour any remaining butter over the pieces and sprinkle with salt and pepper.
Roast in the oven between 50-60 minutes at 400°, or until squash is tender enough for a fork to pierce through.
While the squash is roasting, melt the remaining butter in a large pot over medium heat.
Peel and chop the onion and apple into small pieces. Then toss into the pot along with minced garlic, rosemary, and the teaspoons of salt and pepper. Stir in the pot and let simmer until softened.
Once squash is tender, remove from the oven and place into pot containing the apples and onions.
Using a potato masher, mash the squash and other ingredients until they are broken down.
Next, pour in both the chicken broth and water, and bring to a boil. Turn down heat and simmer for 15-20 minutes, stirring occasionally.
Turn off the heat, and pour in cream. Stir until well blended.
If all the ingredients are well broken down, you can eat as is, or you can blend the soup into a smoother texture. (I chose to blend mine, but have enjoyed it both ways.)
To serve, top with toasted pumpkin seeds, a sprig of fresh herbs, or serve as is!