Butter squash soup #homemade

Ingredients:

• 1 large Butternut Squash (2-3 pound squash)

• 3 TBS Olive Oil or Unsalted Butter - DIVIDED

• Kosher Salt and Ground Black Pepper - to taste

• 1 small Yellow Onion – peeled & medium dice

• ¼ heaping tsp Ground Ginger

• 3-4 cloves Garlic – peeled & roughly chopped

• 1 heaping TBS Fresh Sage Leaves – roughly chopped (about 5-6 large leaves)

• 1 scant TBS Fresh Thyme Leaves

• 2 ½ - 4 Cups low-sodium Chicken Stock or Veggie Broth – as needed

• Optional: Heavy Cream – to taste (substitute: half and half)

Instructions:

• Preheat oven: Arrange the oven rack in the middle position. Preheat the oven to 425 degrees F. Line a baking sheet with parchment or aluminum foil for easy clean up.

• Prepare squash: Place squash on a clean cutting board. Use a sharp chef’s knife to cut the squash in half, lengthwise from root to tip. Use a large spoon to scoop out the seeds and discard. Use a fork to pierce each squash half several times. Using a pastry brush or your fingers, rub 1 tablespoon of oil or melted butter all over the cut sides of squash. Season liberally with salt and pepper.

• Flip over and roast: Arrange the squash halves cut-side-down (so the skin is facing up) on the prepared baking sheet. Bake for 35-45 minutes, or until the squash is fork tender and the flesh is easily pierced with a fork. Flip the squash over, so the skin is down, and let sit until cool enough to handle.

• Meanwhile, prep rest of ingredients: While the butternut squash is roasting in the oven, prepare the rest of your ingredients. Chop the onion, garlic, and herbs; set aside. Peel and chop the apple. Add the apple to a small non-reactive bowl. Add the lemon juice to the bowl and toss to coat; set aside. Measure your spices; set aside. Measure stock; set aside.

• Scoop out squash and add to pot: Use a large spoon to scoop the butternut squash flesh out of the skin and into pot; discarding the squash skin when done.

• Add stock: Return pot to medium-high heat and add 2 ½ cups of the stock. Stir well to combine.

• Blend: Turn of the heat under the pot. Use an immersion blender to puree the soup until very smooth. Alternatively, you can transfer the soup in batches to a high-speed blender and blend. Return soup to pot.