Roasted Butternut Squash Soup with Apples and Pepitas
Makes 6 servings
3 pounds whole butternut squash halved lengthwise and seeded
1 large onion cut into wedges
6 cloves of garlic
2 carrots peeled and diced
1/4 cup extra virgin olive oil
2 teaspoons kosher salt
1 teaspoon black pepper or to taste
2 chicken or vegetable bouillon cubes crumbled
3 to 4 cups chicken or vegetable stock or broth
1 teaspoon turmeric powder
1/2 cup half and half or cream
Garnish with chopped Honeycrisp apple, roasted pumpkin seeds and yogurt or sour cream
- Preheat the oven to 425°F . Lightly grease a half sheet baking pan (18 x 13 inches )
- Place squash on the pan, pulp-side up (skin-side down). Arrange onion, garlic and carrots around the pan
- Drizzle ingredients with the oil and season with salt and pepper. Rub seasonings all over each veggie and inside the squash.
- Flip squash pulp-side down and rub any of the oil/seasonings left on the pan over the skin.
- Roast with pulp side up until squash is fork tender and completely cooked through (about 50-55 minutes).
- Allow to cool slightly (about 10 minutes). When cool enough to touch, scoop the flesh out of the skin.
- Use a blender to blend roasted vegetables with stock, bouillon and turmeric in batches.
- Transfer to a pot and warm soup over medium heat. Add half and half and more stock if preferred. Garnish as you wish.
Roasted butternut squash soup is perfect for a winter day! The addition of carrots, turmeric, apples, plain yogurt or sour cream and roasted pumpkin seeds (pepitas) add to the richness of taste and texture as well as nutritional value. Other winter squashes may be substituted.
Adapted from cafedelites.com
Pat Terry, PhD, RD, LD, FAND