This Creamy Roasted Butternut Squash Soup is rich and velvety in texture and sweet and nutty in flavor! Topped with walnuts, crispy sage and a swirl of creme fraiche, this soup is decadent tasting, yet healthy on your waistline!
2poundWhole Butternut Squash(about 1 large sized squash) – halved lengthwise and seeds removed
Salt and Pepper, to taste
1smallGranny Smith Apple(about 4 oz.) – peeled, cored and medium dice
1smallYellow Onion– medium dice
4largeSage Leaves– roughly chopped
2 ½Cupslow sodium Chicken Stock
Scant 1 TBSHeavy Cream(can substitute half and half)
1/3CupWalnuts– toasted and roughly chopped into pieces, for garnish
Crème Fraicheor Sour Cream, for garnish
Whole Sage Leaves, to crisp for garnish**
Preheat the oven to 425 degrees F and place the oven rack in the middle position.
Line a baking sheet with aluminum foil for easy clean up. Place squash halves, cut side up, on the prepared baking sheet. Pierce each squash half with a fork or skewer several times
Melt 1 TBS butter and brush (or use fingers to rub) it all over the top and insides of squash halves. Season liberally with salt and pepper.
Roast the squash until tender, and a knife can easily be inserted, about 50 minutes to 1 hour. Halfway through cooking time, remove squash from oven and use a pastry brush to brush butter, that has pooled in the cavity of butternut squash halves, onto the tops of the squash. Return to oven.
When the squash is cooked and knife tender, remove the baking sheet from the oven and set on a wire rack to allow the squash to cool off until ready to handle.
Meanwhile, melt the remaining ½ TBS butter in a large heavy bottomed saucepan, or dutch oven, over medium heat.
Add the apple, lemon juice, onion, salt and pepper. Cook, stirring occasionally, until softened, about 5-8 minutes. Add the chopped sage and garlic. Cook until fragrant, about 30 seconds to 1 minute. Remove the pan from heat and set aside.
Use a large spoon to scoop the butternut squash flesh into the pan with the sautéed onion mixture; discard squash skin.
Place saucepan over medium high heat and add the stock, nutmeg and measured out salt and pepper. Stir to combine.
Bring contents to a boil. Reduce to a simmer, over medium low heat, and continue to cook for 20 minutes, stirring occasionally.
Remove pan from the heat and stir in heavy cream.
Use an immersion blender to puree the soup until smooth. Alternatively, you can transfer the soup to a blender, and puree in batches.
Taste the soup and adjust for seasoning.
For Crispy Sage Leaves: Melt ½ TBS of butter in saucepan. Add the sage leaves and cook, quickly, until till crisp, about 30 seconds to 1 minute per side. Remove crispy sage leaves to a paper towel. Set aside until ready to garnish soup.
Garnish soup with crispy sage leaves, toasted walnut pieces and a dollop of crème fraiche.
Yield: 5 Cups*You can keep the soup warm, covered over low heat until ready to serve.*If you want a thinner soup, add more chicken stock, ¼ cup at a time until desired consistency.**Use 1-2 whole sage leaves to crisp per person you are serving.