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!
Nutrition Facts
Serving Size 93g (3.3 oz)
