ROASTED BUTTERNUT SQUASH and APPLE SOUP
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The creamy texture and heartiness of butternut squash are the essence of fall in a bowl. This beautiful soup gets added sweetness from the flavors of apple and leek. Roasted butternut squash soup is made for toppings, so be sure to offer guests a variety-such as chutney, roasted pumpkin seeds, crème fraiche, or pomegranate seeds-and they'll enjoy trying different combinations.
- One 2-pound butternut squash, halved lengthwise and seeded
- 3 tablespoons extra-virgin 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
- 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.