Roasted Butternut Squash Soup
1 2-pound butternut squash, halved lengthwise, seeded
3 tablespoons butter
2 cups chopped leeks, trimmed and cleaned
2 medium carrots, peeled and chopped
1 medium tart apple, peeled and chopped (Gala, Fuji, Honeycrisp, Granny Smith)
2 cups low sodium chicken broth (vegetable broth can be substituted)
1/2 cup heavy cream
1/2 cup sour cream (optional for garnish)
salt and pepper to taste
Preheat oven to 375°F. Line a shallow baking pan with foil or parchment paper.
Place squash cut side down on the baking pan. Pierce each squash half several times with a fork or skewer. Bake until squash is tender, about 45 minutes.
While squash is roasting, melt butter in heavy large saucepan over medium-high heat. Add leeks, carrots and apples; sauté until slightly softened, about 10 minutes, stirring often. Add chicken broth and simmer until vegetables are tender, about 15 minutes. Cool slightly.
Using a large spoon, scrape squash into a food processor or blender; discard peel. Add cooled vegetables along with the broth and puree until smooth. Transfer puree to heavy large saucepan.
Bring soup to simmer. Stir in whipping cream. Ladle soup into bowls. Top with a spoonful of sour cream, if desired.
Serves 6
Make ahead tip: Roast the squash up to three days in advance. Store roasted squash in an airtight container in the refrigerator.
|
