Recipes

These are some of Spoon & Whisk´s favorite recipes for you to enjoy. The recipes come from our cooking school instructors, local chefs and our customers that have shared a favorite dish with us. These recipes are simple enough to cook at home. Please visit our recipe page regularly to find new recipes that we have added.

Roasted Butternut Squash Soup

Shopping list
DepartmentIngredient
Canned Goods 2.5 cup(s) low sodium vegetable or chicken broth
Dairy 1/3 cup(s) heavy cream
2 Tbsp(s) unsalted Butter (1/4 stick)
Other 1/2 cup(s) toasted pumpkin seeds, for garnish (optional)
Produce 8 oz. 1 medium Granny Smith apple
8 fresh sage leaves
4 lb(s) whole butternut squash (~2 medium), halved & seeds removed
Spices & Seasoning 1/4 tsp(s) freshly ground black pepper, plus more as needed
1.5 tsp(s) Kosher salt, plus more as needed
Roasted Butternut Squash Soup
Category:Miscellaneous
Season:Fall
Submitted By:
This recipe feeds:6
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Recipe

http://www.chow.com/recipes/30466-roasted-butternut-squash-soup

Ingredients   Instructions
  1. Heat oven to 425 degrees F and arrange a rack in the middle.
4 lb(s) whole butternut squash (~2 medium), halved & seeds removed
2 Tbsp(s) unsalted Butter (1/4 stick)
1.5 tsp(s) Kosher salt, plus more as needed
1/4 tsp(s) freshly ground black pepper, plus more as needed
2. Line a baking sheet with aluminum foil. Place the squash pieces cut-side up on the baking sheet. Melt 1 tablespoon of the butter and brush all of it over the tops and insides of the squash halves (alternatively, you can rub it on evenly with your fingers). Season generously with salt and pepper. Roast until knife tender, about 50 minutes to 1 hour.
2 Tbsp(s) unsalted Butter (1/4 stick)
8 oz. 1 medium Granny Smith apple
1/2 medium yellow onion
8 fresh sage leaves
1.5 tsp(s) Kosher salt, plus more as needed
1/4 tsp(s) freshly ground black pepper, plus more as needed
3. Meanwhile, peel, core, and cut the apple into medium dice. Cut the onion into medium dice. Melt the remaining tablespoon of butter in a large saucepan or Dutch oven over medium heat. Add the apple, onion, and sage, season with salt and pepper, and cook, stirring occasionally, until softened, about 7 minutes. Remove the pan from the heat and set aside.
  4. When the squash is ready, set the baking sheet on a wire rack until the squash is cool enough to handle. Using a large spoon, scoop the flesh into the saucepan with the sautéed apples and onions; discard the skins.
2.5 cup(s) low sodium vegetable or chicken broth
2.5 cup(s) water
1.5 tsp(s) Kosher salt, plus more as needed
1/4 tsp(s) freshly ground black pepper, plus more as needed
1/3 cup(s) heavy cream
5. Add the broth, water, and measured salt and pepper, stir to combine, and bring to a boil over medium-high heat. Reduce the heat to medium low and simmer, stirring occasionally and breaking up any large pieces of squash, until the flavors meld, about 15 minutes. Remove the pan from the heat and stir in the cream.
  6. Using a blender, purée the soup in batches until smooth, removing the small cap (the pour lid) from the blender lid and covering the space with a kitchen towel (this allows steam to escape and prevents the blender lid from popping off). Alternatively, use an immersion blender. Taste and season with salt and pepper as needed. Serve garnished with the pumpkin seeds, if using.

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