Anyone else ready for fall? This is perhaps one of my favorite soups to make during this time of the year. Slightly cooler days and nights are around the corner and the market produce is beginning to change into more hearty fare. Butternut squash accented with apples gives this just the right amount of sweetness, flavor, and texture to get you in the mood for some sweater weather.

butternut

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Roasted Butternut Squash Soup
Servings Prep Time
4 -6 servings 10-15 minutes
Cook Time
40-50 minutes
Servings Prep Time
4 -6 servings 10-15 minutes
Cook Time
40-50 minutes
Roasted Butternut Squash Soup
Servings Prep Time
4 -6 servings 10-15 minutes
Cook Time
40-50 minutes
Servings Prep Time
4 -6 servings 10-15 minutes
Cook Time
40-50 minutes
Ingredients
Servings: -6 servings
Units:
Instructions
  1. Butternut squash soup is fairly easy to put together and if pressed for time you may use the microwave to “roast” the squash - here are the two methods. To oven roast preheat the oven to 350 degrees. Place the squash halves with the flesh side down onto a roasting pan. Add enough water to fill pan by an inch and gently transfer pan to the oven on a middle rack. Roast squash for about 40-50 minutes or until flesh is fairly soft.
  2. Remove pan from the oven and squash from the pan being careful not to burn yourself on the now hot squash use an oven mitt. While holding the squash with one hand in the oven mitt, scoop out flesh of the squash and place into your blender or food processor. Continue to scoop out flesh until you have finished all of the squash. To use the microwave “roasting” method simply do the same as above including the inch of water in a microwave safe dish but instead of placing the squash in the oven simply place into the microwave on high for 12-16 minutes or until softened. Once squash is removed from skins slowly add 3 cups of vegetable broth, applesauce and butter. Blend or mix on high speed for 2-3 minutes or until is starts to become thick and creamy - slowly continue to add vegetable broth until you reach the desired consistency of your soup. Finish soup with salt and pepper to taste and garnish with fresh sliced apples.
  3. Serve hot or store for up to 4 days in an airtight container in the refrigerator. Freezes well.
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