Roasted Butternut Squash Soup
- 2 medium butternut squash, halved lengthwise and seeds removed
- ½ tablespoon butter
- ½ tablespoon olive oil
- 1 medium Granny Smith apple
- ½ medium yellow onion
- 1 garlic clove, minced
- ½ teaspoon dried rosemary
- 2½ cups low-sodium vegetable or chicken broth
- 2½ cups water
- 1½ teaspoons kosher salt, plus more as needed
- ¼ teaspoon freshly ground black pepper, plus more as needed
- Dash of cayenne pepper (optional)
- Heat the oven to 425°F and arrange a rack in the middle.
- Line a baking sheet with aluminum foil. Place the squash halves cut-side up on the baking sheet. Lightly score the top with a knife. Melt the butter and brush it over the tops and insides of the squash. Season with salt and pepper. Roast until knife tender, about 1 hour.
- Meanwhile, peel, core, and cut the apple into medium dice. Cut the onion into medium dice.
- Heat a large saucepan over medium heat and add olive oil. Add the apple, onion, garlic, and rosemary, season with salt and pepper, and cook, stirring occasionally, until softened, about 5-6 minutes. Remove from the heat and set aside.
- Once the squash is ready, remove from the oven and let sit until the squash is cool enough to handle. Using a large spoon, scoop the flesh into the saucepan with the sautéed apples and onions; discard the skins.
- Add the broth, water, and measured salt and pepper, stir to combine, and bring to a boil over medium-high heat. Reduce the heat to medium low and simmer, stirring occasionally and breaking up any large pieces of squash, about 15 minutes. Remove from the heat.
- Using an immersion blender, blend until smooth. Taste and season with salt and pepper as needed. Add a dash of cayenne pepper if you’d like to add a little heat to the soup.
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