Roasted Butternut Squash Soup with Baked Apple Garnish

November 2018 View more

Yield: 8 servings

1 butternut squash (about 1 pound)
2 Granny Smith apples, peeled & cored
½ teaspoon ground cinnamon
1 tablespoon brown sugar
1 tablespoon canola oil
1 onion, peeled and diced
1 tablespoon minced ginger
1 quart low-sodium vegetable stock
1 teaspoon chipotle Tabasco sauce
2 tablespoons honey
Kosher salt, to taste
Minced chives, for garnish, optional
Toasted pumpkin seeds, for garnish, optional

Heat oven to 350 degrees. Cut squash in half and place on foil or parchment lined baking sheet, cut side up. Mix sugar and cinnamon in a small bowl, and sprinkle on squash.

Roast squash until tender, about 45 to 60 minutes. Cool at room temperature. Scoop pulp from squash skins, and set aside.

Using a large saucepan over medium heat, heat oil. Sauté onions and ginger until onions are soft, 3 to 5 minutes. Add vegetable stock and reserved roasted squash. Season with salt to taste.

Reduce heat to low and simmer 15 minutes. Add Tabasco, honey, and salt to taste.

Using a stick or countertop blender, purée soup until smooth. To serve, garnish with apple slivers, chives, and pumpkin seeds, if desired.

Baked Apple Garnish
1 red apple, cut into thin, horizontal slices

Heat oven to 225 degrees. Line baking pans with parchment paper and place the apple slices in an even layer.

Bake apples for about an hour, until they are dry, flipping halfway through baking. For crispy apple slices, bake another 30 to 60 minutes, depending on thickness. The slices will crisp upon cooling.

Recipe courtesy Seasons 52.