Ingredients

The following ingredients have 4 Servings
  • 2 (2 lb) butternut squashes, (halved and seeds and stringy flesh removed)
  • 2 Tbsp olive oil
  • 1 (8 oz) granny smith apple, (peeled, cored and chopped)
  • Salt and freshly ground black pepper
  • 1 cup diced yellow onion
  • 2 garlic cloves, (minced)
  • 4 cups low-sodium chicken broth
  • 2 tsp minced fresh sage*
  • 1 tsp minced fresh thyme ((optional))
  • 1 tsp minced fresh rosemary ((optional))
  • 1/8 tsp ground nutmeg
  • 1/2 cup pecans, (toasted and chopped)
  • 1/3 cup heavy cream, (or more to taste)

Instruction

  • Preheat oven to 400 degrees. Line an 18 by 13-inch baking sheet with aluminum foil.
  • Place squash halves on baking sheet cut side up. Brush with 1 Tbsp of the olive oil and season with salt and pepper.
  • Roast in preheated oven until tender and slightly browned in spots, about 50 - 60 minutes.
  • Meanwhile heat remaining 1 Tbsp olive in a large pot over medium heat. Add onion and apple and saute until nearly softened, about 8 minutes. Add garlic and saute 1 minute longer.
  • Pour in chicken broth then add sage, thyme, rosemary and nutmeg. Bring mixture to a boil then reduce heat to medium-low, cover and simmer 10 - 15 minutes until apples and onions are soft (then remove from heat if squash isn't done).
  • Scoop roasted squash from skin and add to soup. Puree with an immersion blender**. 
  • Season with salt and pepper to taste. Thin with water to reach desired consistency, heat soup through over medium-low heat if needed.
  • Stir in cream or add to each individual serving along with pecans.
  • Recipe source: Cooking Classy