This homemade butternut squash soup is the best I’ve ever tasted. It’s super creamy (yet cream-less) and full of butternut flavor. Yields about 6 servings. (I am always changing the ratio pending amount of servings but it’s basically enough squash to bring out the taste with just enough broth to cover and can thin out later. )*
INGREDIENTS: 1 large butternut squash (about 3 pounds) halved vertically & seeded or 3-4 packages cubed. * 1 tablespoon of olive oil , plus more for drizzling 1/2 cup of chopped shallot (about 1 large bulb) S & P to taste 3 garlic cloves minced or pressed 1 tablespoon of maple syrup dash of grated nutmeg at least 6 cups of low sodium chicken stock or vegetable broth as prefer. 1 green peeled sliced apple (this is an amazing sweetener) my secrete touch.
1. Pre-heat oven to 425 degrees and line a baking sheet with parchment paper. Cut the butternut squash in half and drizzle with olive oil or buy it cubed ( I do all the time.)* & rub generously with olive oil and add S & P to taste. I buy like 4 packages cubed.
2. If bought whole Butternut face down and roast until tender about 45 minutes. Set aside until cool and scoop out the pulp into a glass or metal bowl. or bake cubes until tender prefer this.
3. Sauté garlic,shallot, and sliced apple until translucent & apple slices just turn golden. (in olive oil or if can use butter even better.)
4. Add butternut squash and sauté to pot with broth and stir well and mush and cook about 30 minutes to meld the flavors . To this add maple syrup and a dash of fresh minced sage not too much it’s very strong. a dash. and then with an immersion blender, or Cusinart or Vitamix blend in batches until creamy . This is when can add more broth for desired consistency.
5. For dinner parties I will strain through a chinois so very silky and less thick. More gourmet.
6. For Dinner Parties I will add a dollop of creme fraiche and fry whole sage leaves in olive oil for garnish. Optional. and I will add butter and cream for a dinner party if no dietary requirements. (but really not needed!)*
7. Taste and add more maple syrup or S & P as prefer.
8. Can freeze cooled portions in zip loc freezer bags I think up to a month but not more.
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