This soup is a family favorite. I don't think I have ever made it exactly the same way twice, but the ingredients & prep stay the same. I roast the squash, unpeeled along with the onions and apples. When the squash is fork tender (30-45 minutes at 400 -time depends on the size of the squash) , I remove from the oven, strip the peel off the squash and apples, and place the squash, onion and apples in a large pot with the chicken stock. I blend it all together until smooth, right in the pot. (This the cool part of owning an immersion blender!). I add the spices to taste , turn on the heat to medium, bring it to a simmer and go for 5-10 minutes to blend the flavors. The half and half, added before serving, adds a little creaminess to the soup, but you don't need it.
Variations I have made in the past include: using a cup of apple cider in place of the apples, adding no-fat half and half or whipping cream at the end, adding 1/2 to 1 cup of applesauce instead of apples. This recipe is very forgiving so use whatever you have on hand!
- 1 2-3 pound butternut squash, halved and pulp scooped out
- 1 onion, peeled and quartered
- 2 -3 apples, quartered and seeded
- 1 quart chicken stock
- 1 cup half and half
- 1 teaspoon salt
- 1/2 to 1 teaspoon ground red pepper
- 1 Tablespoon yellow curry powder