I made this delicious Roasted Butternut Squash Soup for a dinner party not too long ago. This soup is great if you make it ahead too, which is exactly what I did the day before the dinner party. The butternut squash, apples and onions get roasted in the oven and the honey glaze gives a wonderful caramelization. I love how warm and comforting this soup is and it is perfect for winter. Sorry I've been a slacker posting recipes these days - I have been hooked on Netflix watching Gossip Girl...LOL I know! It is so addicting and I can't stop now. Also I've been attending and hosting holiday parties so life is busy these days. Enjoy!
Roasted Butternut Squash Soup
3 to 4 pounds butternut squash, halved and seeds removed (I used 2 squashes.)
4 tablespoons vegetable oil or olive oil
2 tablespoons honey
1 granny smith apple, peeled, cored and quartered
2 onions, quartered
32 ounces chicken stock
1 cup half and half (or heavy cream)
½ teaspoon nutmeg
1 ½ teaspoons salt
1 ½ teaspoons black pepper
Preheat oven to 425 degrees F. Line a baking sheet with foil.
Place squash cut side up on baking sheet. Place apples and onions on baking sheet.
In a small bowl, whisk oil and honey until combined. Brush squash, apples, and onions with the oil and honey mixture.
Roast in oven for about 50 minutes to 1 hour.
When squash is cool enough to handle, scoop the flesh into a large pan (I used my dutch oven) with the apples and onions.
Stir in chicken stock, nutmeg, salt and pepper. Bring to a boil over medium-high heat.
Reduce heat to medium-low and simmer for 15 minutes.
Reduce heat to low and slowly stir in cream or half and half.
Use a blender or food processor to puree the soup until smooth. You may also use an immersion blender. Season with additional salt and pepper if needed.