This is one of the easiest recipes I know, 5 main ingredients not counting any seasonings and easy to make ahead and it freezes wonderfully. It’s also easy to double or triple. What more could you ask? Ok, yeah, someone else to make it for you.
- 1 butternut squash approx 2-2.5 lbs
- 1 large or 2 medium onions
- 2 apples, tart, firm apples like Granny Smiths work great
- 3 cloves of garlic
- 4-5 cups of stock, either chicken or vegetable
- 2 Tbsp of oil to roast your ingredients
- Salt and pepper to taste
- Preheat oven to 350 degrees and cover a baking dish or cookie sheet with a lip with foil for ease of cleaning.
- Cut butternut squash in half lengthwise and scoop out seeds
- Peel and quarter the onions
- Half and core the apples
- Separate the garlic cloves from the bulbs but keep the skins on they will roast in their skins.
- Oil the bottom of the pan to prevent sticking and toss the onions with the remaining oil. Put everything in your pan in a single layer.
- Roast for 30-40 minutes until you can pierce the squash with a fork easily. The apples will take less time, 15-20 minutes, using a spatula you can remove them from your pan and set aside to cool.
- Let everything cool so you are able to handle the squash. Scoop the pulp from the squash and apples from their skins and squeeze or peel the garlic from their skins.
- You have a couple of options to puree your soup. You can add half the roasted ingredients and 2 cups of stock into a blender and puree until smooth and then do the other half. OR, if you have an immersion blender (BEST THING EVER!) put all the ingredients into a pot, add your stock and puree in the pot.
- If the soup is too thick you can thin with more stock and add any salt or pepper to taste if needed.
- Just about any sort of winter squash will work in this soup, acorn, hubbard or buttercup. I also think sweet potatoes could also work.
- Adding one to two tsp of curry powder can add some zip to this. Less is more, start with one and see how it tastes.