This roasted butternut squash soup is cozy, velvety, and full of autumn flavor. Roasting the squash caramelizes its natural sweetness, adding depth and richness to the soup. A touch of apple (or pear) lends brightness, while fresh sage and warm spices round out the savory base. Finished with a swirl of cream, mascarpone, or toasted pumpkin seeds, it’s an elegant starter for a dinner party or a comforting main dish served with rustic country bread.
INGREDIENTS:
4 pounds whole butternut squash (about 2 medium), halved lengthwise and seeds removed
2 tablespoons unsalted butter (1/4 stick)
1 tablespoon sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 Granny Smith apple (about 8 ounces) or a large pear, diced
1/2 medium yellow onion, chopped
8 fresh sage leaves
2 1/2 cups chicken stock
2 1/2 cups water
1 1/2 teaspoons kosher salt, plus more as needed
1/4 teaspoon freshly ground black pepper, plus more as needed
1/3 cup heavy cream
1/2 cup toasted pumpkin seeds, for garnish (optional)
Sages leaves, for garnish (optional)
1/2 cup mascarpone, for garnish (optional)
METHOD:
Preheat oven to 425°F and line a baking sheet with foil. Place squash halves cut-side up on the sheet. Melt 1 tablespoon butter and brush over the squash. In a small ramekin, combine sugar, cinnamon, salt, and pepper, then sprinkle evenly over the squash. Roast until tender when pierced with a knife, about 50–60 minutes. Set aside to cool slightly.
Meanwhile, in a large saucepan over medium heat, melt the remaining 1 tablespoon butter. Add apple (or pear), onion, and sage leaves. Season lightly with salt and pepper. Cook, stirring occasionally, until softened and fragrant, about 7 minutes. Remove from heat.
When squash is cool enough to handle, scoop the flesh into the saucepan with the apple mixture. Discard skins.
Add chicken stock, water, measured salt, and pepper. Bring to a boil over medium-high heat, then reduce to low and simmer gently for 15 minutes, stirring occasionally. Remove from heat and let cool slightly.
In batches, transfer soup to a blender or food processor and blend until silky smooth. Return the puréed soup to the saucepan.
Stir in the cream and warm gently over low heat (do not boil). Taste and adjust seasoning.
Ladle into bowls and garnish with toasted pumpkin seeds, a swirl of mascarpone, or fresh sage leaves, if desired. Serve with rustic bread.
YIELD: 6 to 8 servings
