“Worries go down better with soup.” ~Jewish Proverb
Autumn is my favorite season. I love the changing of the leaves, the crisp coolness in the air, and all the glorious food that is harvested and celebrated this time of year. I go to a local farmer’s market year round and I have to say that this time of year is the best for fresh produce. This soup celebrates everything that is fall- the earthiness of the squash combined with the warmth of the spices- even the golden color! Have a bowl of liquid Autumn!
Roasted Butternut Squash Soup (serves 4-6)
1 (3 lb.) butternut squash, quartered and seeded
1 3/4 c. yellow onion, finely chopped
4 c. homemade chicken stock
1 1/2 c. unsweetened applesauce
1 Tbsp. brown sugar
1 1/2 tsp. kosher salt
1/2 tsp. cinnamon
1/4 tsp. ground coriander
1/4 tsp. curry powder
1/4 tsp. nutmeg
1/4 tsp. ground cloves
1/4 tsp. white pepper
1/2 c. heavy cream
extra virgin olive oil
salt and pepper
1. Preheat oven to 400 degrees. Place squash quarters cut side up on a foil lined baking sheet. Drizzle with olive oil and season with salt and pepper.
2. Roast squash for about 45 minutes or until tender. Allow to cool.
3. While the squash is roasting, sauté the onions in a large skillet until translucent, then add to crock pot.
4. Peel skin off of squash, and cut into small cubes. Add squash, stock, applesauce, and spices into crock pot.
5. Cover crock pot and simmer on low for 2-4 hours.
6. Puree soup with immersion blender or in a blender, until very smooth. Stir in heavy cream and blend more if needed.