WINTER SQUASH SOUP
Serves: 6
WINTER SQUASH SOUP
Ready in: 1 H & 30 MTotal time: 1 H & 30 M
This beautiful soup gets added sweetness from the flavors of apple and leek. Serve the soup hot or cold.
Ingredients
- One 2-pound butternut squash, halved lengthwise and seeded
- 3 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 large leek, white and pale green parts only, washed and chopped finely
- 1 large garlic clove, minced
- 1 Granny Smith apple, peeled and chopped
- 1/2 teaspoon ground nutmeg
- 4 cups low-salt chicken broth
- 4 ounces cream cheese
- Salt & pepper, to taste
- Sour cream, apple slices & fried leeks, for garnish
Instructions
- Preheat the oven to 375°F. Spray a large glass baking dish with non-stick cooking spray. Place the squash cut side down in the prepared dish. Pierce each squash half several times with a sharp knife. Bake until the squash is tender, about 45 minutes. Using a large spoon, scrape the flesh into a mixing bowl and discard the peel.
- In a soup pot, heat the olive oil. Add the onion and leek and sauté over medium heat until tender. Add the garlic, diced apple and nutmeg and sauté 2 minutes more. Add the roasted squash and broth and stir to combine. Simmer the mixture for 20 minutes to meld the flavors, then discard bay leaf. In a blender, purée the mixture in batches, adding in the cream cheese to blend thoroughly. Adjust the seasoning with salt and pepper to taste.
- Serve the soup hot or cold, topped with sour cream, a thin apple slice and crispy fried leeks.