Roasted Butternut Squash Soup
- 2 medium butternut squash, halved lengthwise and seeds removed
- 1 T olive oil
- 1 T butter
- 2 medium Granny Smith apple peeled and chopped
- 1 cup chopped onion
- 1/2 tsp freshly grated nutmeg
- 2-4 cups chicken or vegetable broth, depending on desired consistency
- Salt and Pepper to taste
- Pre-heat oven to 400 degrees.
- Season cut side of squash generously with salt and pepper and lay cut side down on a non-stick baking sheet (spray sheet with Pam or grease slightly with olive oil). Pierce skin side of squash all over with the tip of a sharp knife and rub a light coating of olive oil over the skin. Roast squash for 45 minutes.
- While squash is cooking, heat olive oil and butter in a skillet and sauté apple and onion over medium heat until soft (not brown), about 8 minutes.
- Once squash is finished cooking, set aside allow to cool enough to be handled. Remove the skin – it should peel off relatively easily. If not, then scoop the flesh out with a spoon.
- Combine squash, apple & onion mixture, and 2 cups of broth in a blender and puree until smooth. You may have to do this in two batches. Transfer puree to a pot and add more broth if it’s too thick for your taste. Stir in nutmeg and reheat soup over medium heat.
- Sprinkle chives over the top.
- Soup may be made ahead and reheated prior to serving.
I used this recipe for an after show cocktail party for a theater group. I purchased plastic shot glasses. Used a turkey baster to fill the shot glasses with the soup and topped with chives. Served well over 75 people with leftover soup to freeze for those cold Wisconsin nights.