Fall Butternut Squash & Vegetable Soup
1 large Butternut Squash 2 ½ - 3 ½ lbs.
3 Tablespoons unsalted butter
1 onion, chopped
2 carrots, peeled and chopped
2 stalks celery, with leaves, chopped
4 cups vegetable or chicken stock, homemade or good quality packaged
1 large sweet potato, peeled and chopped
1 large apple, peeled, cored and chopped
1 Tablespoon finely chopped fresh rosemary
1 Tablespoon finely chopped fresh thyme leaves
Salt and freshly ground pepper
Preheat oven to 350F.
- Place washed butternut squash in microwave and ‘soften’ for one minute. Remove and cut off both ends. Cut in half lengthwise, then crosswise right above the large part. Scoop out seeds and fibers. Place on parchment lined baking sheet, cut side down. Lightly coat with olive oil. Roast for about 45 minutes, or until is soft when pierced with a knife. Remove from oven and let cool enough to handle. When cool, remove the skin and chop the flesh into large pieces.
- While the squash is roasting, start to cook the onions, carrots and celery in a large stock pot with the melted butter. Sweat, and do not brown the vegetables – over lower heat, cover the pot, stirring occasionally until they begin to soften, about 5 minutes.
- Add the sweet potatoes, apples and then stock to the vegetables. Simmer for 10-15 minutes. Add the roasted squash, fresh rosemary and thyme. Add 1 teaspoon salt and freshly ground black pepper to taste. Continue simmering for 20-30 minutes or until all the vegetables are cooked and softened.
- Let soup cool slightly, then puree with an immersion blender. It is not necessary to totally puree the mixture. Taste for seasoning. Serve hot.
Note – This soup can be made thicker with less stock or thinner with added stock in step 3.