Now that it is fall, I enjoy making soups again. I love a good butternut squash soup but have never had a good recipe—until now. Even my husband, who is NOT a fan of butternut, had two bowls of this soup and loved it. This is a five-star version of this recipe and will be a favorite this season.
4 pounds (about 2 medium or 1 large) whole butternut squash
1 Tablespoon extra light olive oil (not extra virgin)
2 Tablespoons unsalted butter
2 cups diced white or Vidalia onion
2 cups diced Granny Smith apple, peeled
1 clove garlic, minced
1/4 teaspoon crushed red pepper flakes
4 cups vegetable or chicken broth
1 ½ teaspoon Maldon flake sea salt (or kosher salt)
1/4 teaspoon ground black pepper
1/2 cup heavy cream (I substituted light cream)
6–8 fresh sage leaves, chopped
toasted pumpkin seeds for garnish (optional)
sour cream for topping (optional)
Preheat oven to 375. Line a rimmed baking sheet with aluminum foil. Rinse the skin of squash and coat well with the olive oil; place on the baking sheet on the middle rack of oven. Roast squash for 60-90 minutes, turning it every 20 min, until the squash is fork tender. Remove from oven and let sit to cool a bit.
While the squash is roasting, melt the butter in a large pot on the stove on medium heat. Add the chopped onion and cook until translucent and just starting to caramelize. Add the diced apple and cook for 5 minutes (or until softened), stirring occasionally. Add the garlic and red pepper flakes, cook for 1 minute. Remove from heat and set aside.
Cut the cooled squash down in half lengthwise and scoop out the seeds. Remove the skin and discard and add the cooked squash to the onion mixture in the pot. Add the broth to the pot and season with the salt and pepper, stir to combine.
Bring pot to boil over medium-high heat and then reduce to medium-low and simmer 15 minutes. Remove pot from heat and stir in the cream and sage leaves.
Using an immersion blender, food processor, or regular blender, puree the soup until smooth. You may need to do this in batches. If using a blender, remove the small pour lid from the big lid and cover the hole with a paper towel while blending. This will allow steam to escape and prevent the blender lid from popping off.
Garnish with pumpkin seeds and sour cream as desired.