Ingredients

4 lbs whole butternut squash (about 2 med.), halved lengthwise and seeds removed
2 tbsp unsalted butter
1 med. Granny Smith apple – I had a large Honey Crisp
1/2 med. yellow onion – I used a whole small one
8 fresh sage leaves
2 1/2 c. low-sodium veg. or chicken broth – I used chicken broth
2 1/2 c. water
1 1/2 tsp kosher salt, plus more as needed
1/4 tsp freshly ground black pepper, plus more as needed
1/3 c. heavy cream – I used table cream 18%
1/2 c. toasted pumpkin seeds, for garnish (optional)
 

1. Preparing & Cooking Squash

My squashes were very large - too large. But that's OK, I had more soup.

Heat stove to 425 – rack in middle.

 

Line a cookie sheet with foil. Place squash cut-side up over top.

Melt 1 tbsp butter and brush over tops and inside squash halves.

Season generously with salt and pepper.

 

Roast until tender, about 50 min. to 1 hour. – Mine took 1 1/2 hour due to their size. Use a knife to test. 

 

2. Cooking the Apple and Onion

Meanwhile, peel, core, and cut the apple into med. dice.

Cut onion into med dice.

Melt remaining tbsp of butter in a large pot over medium heat.

Add the apple, onion, and sage, season with salt and pepper, and cook, stirring occasionally until softened, about 7 minutes.

 

Remove pot from heat and set aside.

 

3. Squash is Cooked – Time to Scoop it into the Apple Mixture

When the squash is ready, set it aside and let cool. Use a large spoon to scoop the flesh into the pot with the sautéed apples and onions; discard the skins.

 

4. Add Broth & Water – Simmer, then Purée

Add the broth, water, salt and pepper. Stir and bring to a boil over med-high heat.

Reduce heat to med-low and simmer, stirring occasionally and breaking up any large pieces, about 15 minutes.  Remove pot from the heat and stir in the cream.
Note: I had to double the cream due to the amount of squash.

Using a blender, purée the soup in batches until smooth. Taste and season accordingly.

Serve garnished with the pumpkin seeds and perhaps a dollop of sour cream. In my picture above, I used sunflower seeds.

 

Compliments to Chef Aline!