I found some yummy organic butternut squash at my local grocery yesterday- on sale! And since soup/stew is one of my favorite wintertime (or anytime) foods, I knew just what to do with it :)
|Butter and season the squash before roasting.|
To bring out the flavor of butternut squash, what better way to cook it than roasting it? Before putting your soup together, this is what you need to do:
1. Cut a butternut squash in half, lengthwise. Discard seeds.
2. Place, open side up, onto baking sheet and smear with butter (about 1/2 T per half)
3. Season generously with salt and pepper.
4. Roast on 425 F for about an hour, until the skin is blistered and the open side is browned.
|The squash browned nicely!|
1 butternut squash, roasted (directions above)
1 T butter, or ghee
1/2 granny smith apple,cut in small cubes
1/4 onion, minced
2 1/2 c homemade chicken stock
a large dollop cultured cream for each bowl
salt and pepper
Once the squash is roasted, set it aside to cool somewhat. Melt 1 T butter in a heavy pan and sauté the apple and onion until soft. Scoop out meat from squash skins and add this to the apple/onion mixture. Add in your homemade chicken stock and stir to combine. Heat to a low simmer and cook for 15 minutes. Adjust seasonings to your liking. Using a stick blender, purée soup in the cooking pot until creamy.
|Saute the apple and onion in butter or ghee.|
|Mix in the homemade chicken stock and roasted squash.|
|The perfect cold-weather soup!|
This soup was meant for a cold winter day! Enjoy!