I bought a butternut squash at the farmers market last weekend, and used it to make this wonderful soup. It is one of my favorite recipes, and is perfect for this time of the year!
I modified the original recipe as described below.
1 small butternut squash, peeled, diced (about 5 C.)
1 medium onion, large dice (1 cup)
2-3 cloves of fresh garlic
1 tablespoon olive oil
1-2 Granny Smith apples, large dice (1 cup)
48 ounces chicken broth (or boiling water and 2 chicken bouillon cubes)
1 cup half-and-half
2 tablespoons parsley, fresh, chopped
1 tablespoon thyme, fresh, chopped
sour cream (optional)
1. ROASTING: preheat oven to 450. Peel and dice squash into 1/2 inch pieces (see tip at end). Dice onion into 1/2 inch pieces. Toss squash, garlic and onion with olive oil and spread pieces onto a large flat baking pan. Season with salt and pepper. Roast for 10 minutes.
2. Meanwhile, dice the apples. After the first 10 minutes of roasting are done, add apple to squash/onion/garlic and roast everything another 15 minutes.
3. Place roasted mixture into blender with about half the chicken broth; puree. Add remaining chicken broth, half-and-half, and herbs; puree. (Note: my blender doesn't get the soup to be a smooth consistency; I use a food processor instead).
4. Transfer mixture to saucepan; reheat gently.
5. Serve with a few fresh parsley leaves, croutons and a few thinly cut apple pieces. (Sour cream is optional).
TIP: to prepare squash, first cut squash in half horizontally. Place flat end onto cutting board to stabilize squash and use a peeler to remove skin. Remove seeds. Then cut into lengths, and then into diced pieces.