When I woke up this morning and saw the weather forecast, I was shocked to see the possibility of some flakes in the air. I was not sure that I was ready for that, but what I was ready for was a great big bowl of soup. Little did I know at that early hour, by day’s end I would be sitting behind a big bowl of Roasted Butternut Squash Soup.
I sat at the counter wondering what kind of soup to make. I had leftover chicken in the refrigerator from the night before, so I started a pot of that. While I knew that the chicken noodle soup would be delicious, it just seemed like an easy way out. Then, out of the corner of my eye, I saw on the television someone making butternut squash soup. I had my inspiration. I watched politely while they made their version, thinking to myself that I could do it better, or at least have fun trying.
One thing I like about the fall is all of the harvest fruit and vegetables available. This time of year, I always have squash on hand. Usually Dan and I head to the farmers market and pick up an assortment of different types of squash. My favorite however is butternut squash. I normally eat my squash roasted. I have never eaten a soup made from it, nor have I made a soup from it either. Until today.
I can’t think of anything better then the warmth of the oven from the squash being roasted. Or the smell of apples cooking on the stove with all of the different spices. I tell you, at that moment, I did not mind the possibility of a snow flake or two. I almost dared Mother Nature to send some down to us. Luckily, she must have a sense of humor because she held off.
I must admit, I got into the moment of making this soup. Throughout much of it, I added a pinch of this or that at a time, hence, all of the spices in the recipe below are approximate. The nice thing about this is that you can adjust for your own taste.
This soup came out exactly how I pictured and tasted it in my mind. I will definitely be making this one again and again. I believe once you try it, you will too!
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Roasted Butternut Squash Soup with Harvest Chutney
- For the soup
- 1 medium butternut squash
- 2 medium apples chopped I used honey crisp
- 2 stalks of celery chopped
- 1 medium white onion chopped
- 3 tbs butter
- 1 tbs cinnamon
- 1 tsp ground nutmeg
- 1 tsp ground sage
- 1 tsp poultry seasoning
- hot sauce
- salt and pepper to taste
- olive oil
- 6 cups chicken or vegetable stock
- 1 half pint heavy whipping cream
- for the chutney
- 1/2 cup white onion finely chopped
- 1 medium apple finely chopped honey crisp, granny smith
- 1/2 cup dried cherries
- 3 tbs honey
- 1 tbs cinnamon
- Preheat oven to 350 degrees F.
- Cut squash in half, lengthwise and scoop seeds out.
- Place squash on baking sheet cut side up.
- Drizzle olive oil over the squash and season with salt, pepper and cinnamon.
- Cook squash for approximately one hour or until you can insert a knife into the squash and the knife comes out without any resistance.
- Remove from oven and allow to cool slightly.
- In a stock pot, over medium heat, add the butter.
- Allow butter to begin to melt and then add onions, celery, apples, ground sage, poultry seasoning.
- Cook until apples and celery soften and onions become translucent.
- Scoop out the butternut squash from the skin and add to the pot.
- At this time, add the chicken or vegetable stock.
- Using an immersion blender, blend the soup until completely smooth.
- Add a couple of dashes of hot sauce (use more or less for taste), cinnamon and nutmeg.
- Simmer for a few minutes to allow flavors to combine.
- In a small skillet, warm the whipping cream on low heat, being careful not to allow the cream to scold or boil over.
- Once the cream is warm, add to the soup. Stir to incorporate the cream into the soup.
- for the chutney
- In a small bowl add all of the ingredients for the chutney.
- Mix thoroughly.
- Ladle the soup in a bowl and garnish with a spoonful or two of the harvest chutney. Enjoy!