This is a perfect autumn soup! It's made with roasted squash halves (which are easy to prep and they add great flavor), a granny smith apple and fresh herbs. It's deliciously creamy and just good for the soul comfort food on a cold day.
Ready in: 1hour30minutes
2(2 lb)butternut squashes,halved and seeds and stringy flesh removed
1(8 oz)granny smith apple,peeled, cored and chopped
Salt and freshly ground black pepper
1cupdiced yellow onion
4cupslow-sodium chicken broth
2tspminced fresh sage*
1tspminced fresh thyme(optional)
1tspminced fresh rosemary(optional)
1/2cuppecans,toasted and chopped
1/3cupheavy cream,or more to taste
Preheat oven to 400 degrees. Line an 18 by 13-inch baking sheet with aluminum foil.
Place squash halves on baking sheet cut side up. Brush with 1 Tbsp of the olive oil and season with salt and pepper.
Roast in preheated oven until tender and slightly browned in spots, about 50 - 60 minutes.
Meanwhile heat remaining 1 Tbsp olive in a large pot over medium heat. Add onion and apple and saute until nearly softened, about 8 minutes. Add garlic and saute 1 minute longer.
Pour in chicken broth then add sage, thyme, rosemary and nutmeg. Bring mixture to a boil then reduce heat to medium-low, cover and simmer 10 - 15 minutes until apples and onions are soft (then remove from heat if squash isn't done).
Scoop roasted squash from skin and add to soup. Puree with an immersion blender**.
Season with salt and pepper to taste. Thin with water to reach desired consistency, heat soup through over medium-low heat if needed.
Stir in cream or add to each individual serving along with pecans.
Recipe source: Cooking Classy
This can also be pureed in a blender if you don't own an immersion blender. See notes in post above for directions.
Dried herbs can be substituted here or alternate seasonings can be used for a different flavor profile. See notes in post above.