Wednesday, October 10, 2012

A Fall Butternut Squash Soup

Lately it feels like eating healthy is an all-or-nothing endeavor for me...My hubby is running his first 50K in less than 2 weeks and he feels so much better when we're eating well, so I promised to clean up my act. This will be good for me too, since my sinuses have been feeling a little 'off' lately.

Nick doesn't really like soup when it's warm out and I've acquired the taste for cold soups, so we wait for fall to bring out the soups. This recipe uses the best of fall produce and is perfect for a chilly day.


Butternut Squash Soup
Makes about 2 quarts

1 large butternut squash
1/2 large sweet potato (bake a whole one, reserving unused half for another use)
2 celery ribs, finely chopped
1/2 yellow onion, peeled and finely chopped
1/2 stick (4 tablespoons) butter
1 apple, peeled, cored, and chopped
5 cups chicken broth (homemade or store-bought)
2 teaspoons dried sage
1 teaspoon dried thyme
Salt and pepper to taste
Ground cinnamon, for serving
Pepitas, for serving

Preheat oven to 400 F.

Rinse squash and sweet potato. Slice squash in half lengthwise and scoop out seeds using a spoon. Place cut sides face down on a baking sheet with sides. Poke sweet potato multiple times with a fork and place on pan with squash. Roast on middle rack for about 30 minutes, or until tender when poked with a fork. My sweet potato took about 10 minutes longer than the squash.

Remove from oven and allow to cool. Once they are cool enough to handle, scoop out the flesh from the squash and half of the sweet potato into a bowl. Reserve the other sweet potato half for another use. I like sprinkling it with cinnamon or pumpkin pie spice and serving hot with butter at lunchtime.

In a large pot, over medium-high heat, melt butter until it turns a light caramel color, whisking constantly. Add celery and onion, stirring occasionally until tender. Now add the squash, sweet potato, apple, broth, sage, and thyme to the pot. Cover and simmer for about 30 minutes.

Puree soup in pot if you have an immersion blender or transfer portions to a blender and puree until smooth. Add salt and pepper to taste just before serving with a sprinkle of cinnamon and a few pepitas.

Pinit

I've also shared this recipe on Real Food Wednesday.

7 comments :

  1. Hey, Where is Nicks 50k? Tell him good luck on that! Better eat healthy he is going to need his sisu!tmj

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    1. It's in Duluth somewhere. It's a trail race, so it should be pretty beautiful. I'll tell him!

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  2. You are spot on- this IS the perfect soup for a fall day. I love butternut squash soup but have honestly never made it myself. Yours looks amazing, I'm saving this recipe! :)

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  3. hey retta tell nick I said good luck on his 50 K! Hes nuts, but just wanted to let you know i enjoy reading your blog. love annaliise

    hey retts love it makes me hungry MOM tried out one of your recipes the other night love Cami

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  4. What kind of apple do you use?

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    Replies
    1. Any kind will do, but I used a green apple so it wouldn't end up too sweet!

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