A St. Patrick’s Day soup? And it isn’t green? Well, I didn’t think cucumber soup would go over well with the little ones, but butternut squash is so great for you, kids love it and it’s the perfect color for Pot O Gold soup.
- 4 pounds whole butternut squash (about 2 medium), halved lengthwise and seeds removed
- 2 tablespoons unsalted butter (1/4 stick)
- 1 medium Granny Smith apple (about 8 ounces)
- 1/2 medium yellow onion
- 8 fresh sage leaves
- 2 1/2 cups low-sodium vegetable or chicken broth
- 2 1/2 cups water
- 1 1/2 teaspoons kosher salt, plus more as needed
- 1/4 teaspoon freshly ground black pepper, plus more as needed
- 1/3 cup heavy cream
- Heat the oven to 425°F and arrange a rack in the middle.
- Line a baking sheet with aluminum foil.
- Place the squash pieces cut-side up on the baking sheet. brush 1 tablespoon of melted butter all of it over the tops and insides of the squash halves.
- Season generously them with salt and pepper.
- Roast for about 50 minutes to 1 hour, until they are tender.
- Meanwhile, peel and dice the onions. Melt 1 tablespoon of butter in a large saucepan, add the apple, onion, and sage, season with salt and pepper, and cook, stirring occasionally,for about 7 minutes or until softened. Remove the pan from the heat and set aside.
- When the squash is ready and cooled down, scoop the flesh into the saucepan with the sautéed apples and onions.
- 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.
- Purée the soup in a blender, in batches until smooth
- Taste and season with salt and pepper as needed.