Welcome the fall and winter seasons with this flavorful soup.
Makes about 10 cups
3tablespoons extra virgin olive oil
3pounds butternut squash, halved and seeded
2tablespoons unsalted butter
1large onion (about 8 ounces), cut into 1-inch pieces
3apples, peeled, cored and cut into 1-inch pieces
1tablespoon light or dark brown sugar
3tablespoons minced ginger (about one 2-inch piece)
1½quarts vegetable or chicken broth
1teaspoon ground nutmeg
1½teaspoons sea salt
pinch freshly ground black pepper
½teaspoon fresh thyme
Nutritional information per serving (1 cup): Calories 162 (34% from fat) • carb. 26g • pro. 2g • fat 7g • sat. fat 2g • chol. 6mg • sod. 704mg • calc. 76mg • fiber 1g
Preheat oven to 375°F. Pour the oil over the cut sides of the squash. Place squash cut side down on a parchment or foil-lined baking sheet. Place in the preheated oven and roast 30 to 40 minutes, or until a paring knife can easily pierce the skin of the squash. While the squash is cooking, put the butter into a large stock pot set over medium-high heat. Once the butter has melted, add the onion and sauté for about 8 minutes, or until softened. Stir in the apples and sugar; sauté an additional 12 minutes, or until the apples are soft. Add the ginger and sauté until tender, about 3 to 4 minutes. Stir in the roasted squash, broth and spices. Bring the mixture to a boil and then reduce heat so that the mixture is just simmering. Let the soup simmer for about 1 hour. Strain the soup, reserving solids and liquid separately. Put half of the liquid and then half of the solids into the jar of your Cuisinart® Blender. Run on High for 25 seconds; remove and reserve. Add the remaining liquid and solids and repeat. Serve immediately.