Comforting Butternut Squash Soup

Autumn is a season that definitely gives the taste for cooking good comforting dishes and enjoying local flavors, like apple, pumpkin, or butternut squash. 

That is why today we present to you this recipe for butternut squash soup that will warm you up on cooler days. Without further ado, here’s how to prepare this delicious soup: 

INGREDIENTS

• 4 lb of butternut squash (about 2 medium-sized or 1 large)
• 1 tablespoon of canola oil
• 2 tablespoons of unsalted butter
• 2 cups of onion, diced (about 1 medium-sized onion)
• 2 cups of Granny Smith apple, peeled and diced (about 1 medium-sized apple)
• 1 clove of garlic, minced
• 1/4 teaspoon of red pepper flakes
• 4 cups of vegetable broth (or chicken broth)
• 1 and 1/2 teaspoons of kosher salt or more, to taste
• 1/4 teaspoon of freshly ground black pepper or more, to taste
• 1/2 cup of heavy cream (35%)
• 8 fresh sage leaves, chopped (about 1 tablespoon tightly packed)
• 1/2 cup of pumpkin seeds, for garnish (optional)

STEPS

1. Preheat the oven to 375 °F and place the rack in the center. Cover a baking sheet with aluminum foil. 

2. Coat the butternut squash with canola oil and place on the baking sheet. Bake in the oven for 1 to 1 and a half hours, turning every 20 minutes. Use a fork to pierce the squash to ensure it is tender before removing from the oven. 

3. In a large heavy-bottomed saucepan, melt the butter over medium heat. Add the onion and cook until it becomes transparent and starts to caramelize. 

4. Add the apple to the saucepan and cook for 5 minutes or until softened. 

5. Add the garlic and red pepper flakes, then cook for 1 minute until the garlic is fragrant. Remove from heat and set aside. 

6. When the squash is ready, remove from the oven and let cool on the aluminum foil until it can be handled with hands. Cut the squash in half and, using a spoon, remove the seeds. Peel the squash, then add it to the saucepan with the onion and apple mixture. 

7. Pour the vegetable (or chicken) broth and season with kosher salt and freshly ground black pepper. Mix well to combine. 

8. Bring to a boil over medium-high heat, then reduce the heat to medium-low and simmer for 15 minutes, stirring occasionally to break the squash into pieces. 

9. Remove the saucepan from the heat, then stir in the cream and sage leaves. 

10. Using a blender or food processor, puree the entire mixture. If using a blender, remove the small cap and cover the hole with a hand towel to allow steam to escape. Adjust seasoning to taste, pour into bowls and top with pumpkin seeds, if desired.  

Note: This comforting butternut squash soup recipe yields about 8 servings.