Roasted Winter Squash Soup
On a cold day, let this delicious roasted winter squash soup warm up your whole body.
Ingredients
| 2 | pounds |
winter squash
like acorn, hubbard, butternut or any other kind, halved and seeded |
* |
| 2 | tablespoons |
butter, unsalted
|
|
| 1 | medium |
onions
peeled and coarsely chopped |
|
| 1 | tablespoon |
sage
freshly chopped, or 1 teaspoon dried |
* |
| 1 | pinch |
allspice
ground |
* |
| 1 | small |
apples
peeled, cored and diced |
* |
| 4 | cups |
chicken broth
prefer low fat and low salt |
|
| 1 | tablespoon |
lemon juice
fresh or to taste |
|
| 1 | x |
kosher salt
to taste |
* |
| ¼ | teaspoon |
black pepper
freshly ground |
* |
| 1 | x |
pine nuts
toasted, to garnish, optional |
* |
Directions
Preheat oven to 375℉ (190℃).
Arrange squash on a baking sheet, cut side down.
Bake until very tender, about 1 hour. Let cool slightly.
While squash is roasting, melt butter in a medium saucepan over medium heat.
Stir in onion, sage and allspice.
Reduce heat to low, cover and cook until onions are tender, 9 to 11 minutes.
Uncover. Add apple and broth. Bring to a simmer and cook until apple is tender, about 15 minutes.
Scoop out the squash pulp and add it to the pan.
Simmer for 5 minutes.
Let soup cool slightly.
Working in 2 batches, purée the soup in a blender, holding the lid down firmly with a kitchen towel to prevent the steam from pushing it off.
Strain through a fine-mesh sieve.
When ready to serve, heat soup over medium heat until it just reaches a simmer.
Stir in lemon juice, salt and pepper.
Ladle into hot soup bowls, and garnish with some toasted pine nuts if desired.
Serve and enjoy!
