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Butternut Squash Soup

Ingredients

  • 2 small butternut squash
  • 6 unpeeled garlic cloves
  • 2 sweet onions peeled and quartered
  • 3 cups apple juice or stock
  • 1/2 t dried thyme
  • 1/4 t ground or freshly grated nutmeg
  • salt and pepper to taste
  • olive oil
  • fresh sage leaves

Instructions

  • Preheat oven to 400°F.
  • Cut squash in half and scoop out seeds with a spoon.
  • Lay each half cut side down on a baking sheet.
  • Nestle the unpeeled garlic inside the cavities of the squash.
  • Scatter onions throughout the pan.
  • Drizzle with olive oil.
  • Roast for approximately 45-60 minutes until squash is fork tender and caramelized.
  • When squash is cool remove pulp and add to a soup pot. Discard skins.
  • Squeeze garlic out of its skin and into pot.
  • Add onions to the pot.
  • Add thyme, nutmeg, salt and pepper to taste and apple juice or stock.
  • Blend until smooth.
  • Heat on low heat.
  • Heat olive oil in pan over medium high heat. Add sage and sauté until leaves are crisp.
  • Serve soup garnished with sautéed sage.

Notes

For a sweeter soup use mostly or all apple juice. This is where you can really play with the flavor and find a ratio that works for you.
It's also delicious topped with freshly grated parmesan cheese.