Fearing an early frost, which is not unheard-of here in balmy Ontario, I went out and harvested my butternut squash. I had four decent-sized ones left in my garden and only one was fully ripe, so although I would have preferred to use two in this soup, I used only the one I had. I didn't want to do the usual diced and roasted as a side dish, so I decided to try my hand at soup while reminiscing about the phenomenal butternut squash soup we ate at my brother's wedding. The end result was a little more watery than you'd expect with this type of soup, but it was quite delicious, especially with the little added crunch you get from the pumpkin seeds. You can probably thicken it up a bit by adding a second squash and letting it boil about 10-15 minutes after you add the cream. For your enjoyment, and to celebrate the arrival of my favorite season, I present you with my version of butternut squash soup.
2 tbsps maple syrup
1 tsp cinnamon
1 tsp nutmeg
2 tsps salt
1 tsp pepper
1 tart green apple, peeled, cored & chopped
1 vidalia onion, chopped
5 fresh sage leaves, chopped
1-1/2 tbsps unsalted butter
1 tetra pak chicken broth (about 2 cups)
1/2 cup cream
toasted pumpkin seeds
1) Preheat oven to 325 deg. (*I convection roasted*)
2) Halve squash and place cut side up on a baking sheet. Drizzle with maple syrup, cinnamon, nutmeg and 1 tsp salt and place in oven to roast for about 1-1/2 hours or until soft.
3) Once done, remove from oven and let cool until you can handle it. Spoon out flesh and discard skin.
4) While the squash cools, heat the butter in a dutch oven and add onion, apple and sage and saute until onion is translucent.
5) Add squash and combine, breaking apart chunks.
6) Add remaining salt and broth and bring to a boil. Reduce heat and let simmer for about 10 minutes.
7) Remove from heat and let cool slightly. Using a hand blender, puree until smooth. Add cream and pepper and stir to combine.
Top with pumpkin seeds and serve with fresh, crusty bread for dipping.
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