Many Butternut Squash soups I have seen or tried contain cream and chicken broth. I have modified this recipe over the years to appeal to my vegetarian and lactose intolerant friends and family members. This has become my go to soup on a cold winter day.
4 pounds whole butternut squash (about 2 medium), halved lengthwise, seeds removed
2 tablespoons unsalted butter
1 medium Granny Smith apple
1 medium yellow onion
8 fresh sage leaves
2 cups low-sodium vegetable broth
3 cups water
1½ teaspoons kosher salt, plus more as needed
¼ teaspoon freshly ground black pepper, plus more as needed
No nutrition information available
1. Heat the oven to 425°F and arrange a rack in the middle.
2. Line a baking sheet with aluminum foil. Place the squash pieces cut-side down on the baking sheet. Add approx. 1 cup of water to the pan. Roast until knife tender, about 50 minutes to 1 hour.
3. Meanwhile, peel, core, and cut the apple into medium dice. Cut the onion into medium dice. Melt butter in a large saucepan or Dutch oven over medium heat. Add the apple, onion, and sage, season with salt and pepper, and cook, stirring occasionally, until softened, about 8 minutes. Remove the pan from the heat and set aside.
4. When the squash is ready, set the baking sheet on a wire rack until the squash is cool enough to handle. Using a large spoon, scoop the flesh into the saucepan with the sautéed apples and onions; discard the skins.
5. Add the broth, water, salt and pepper, stir to combine, and bring to a boil over medium-high heat. Reduce the heat to medium low and simmer, stirring occasionally and breaking up any large pieces of squash, until the flavors meld, about 15 minutes. Remove the pan from the heat.
6. Using your Cuisinart Hand Held Immersion Blender, purée the soup until smooth. Taste and season with salt and pepper as needed.