I have never been a soup kind of girl. I always felt that in order to eat and feel satisfied I needed to chew food, ha! Was I wrong! Anyways, for some reason in the past few years I’ve become more and more interested in soups, especially during the fall season. That’s why I got very excited when I came across this awesome and perfect 2 lb box of already chopped squash. I started to think about it’s posibilites (insert evil laugh…) Granted, it’s about 70 degrees here in San Francisco, but let’s just ignore that fact for now.
Here’s a recipe I’ve been making for years and it’s a crowd pleaser, or at least a husband pleaser. When I went to check out the leftovers this morning they were pretty much gone! The guy loves to eat…
Bonus points, it’s very healthy! Low in calories, it’s very filling, it’s rich in vitamins A and B.
- 2 lb Butternut squash whole
- 1 medium onion chopped
- 2 green apples peeled, cored, and chopped
- 6 cups of chicken stock
- Olive Oil
- Preheat the oven at 425.
- In the meantime cut the squash lengthwise into 2 pieces, remove seeds, and brush the flesh with a little bit of oil and sprinkle allspice.
- Roast the squash, flesh side up, for 50 min to an hour until knife tender. If you use already chopped squash roast for 25-30 minutes turning once. Remove from oven and then cool it down.
- While the squash is cooling down start the soup by sautéing the onions and the apples in medium to low heat for 10 minutes.
- Season with salt and pepper.
- While this happens remove the flesh of the squash from its skin and add it the soup base.
- Add chicken stock and bring to a boil. Simmer for 10 minutes.
- Puree with an inmersion blender or in a stand blender.
- Optional: Strain through a cheese cloth, or colander, if you prefer the soup very liquid.
What’s your favorite fall/winter soup?