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Sunday, December 16

Roasted butternut squash soup

Butternut squash, whole,
halved, seeds removed
4 pounds
Butter, unsalted
2 tablespoons +
2 tablespoons
Apple, Granny Smith, peeled, cored, diced
Onion, yellow, diced
Sage, fresh leaves
Vegetable or chicken broth, low-sodium
2 ½ cups
2 ½ cups
1 ½ teaspoon
Pepper, freshly ground
¼ teaspoon
Cream, heavy
2/3 cup
Pine nuts, toasted
½ cup
  1. Preheat oven to 425°F, and arrange a rack in the center; line a baking sheet with foil.
  2. Arrange squash pieces cut-side up, and brush thoroughly with 2 tablespoons melted butter; season generously with salt and pepper.
  3. Roast until knife tender, about 50 to 60 minutes; cool on wire rack.
  4. While the squash roasts, melt the remaining butter in a Dutch oven over medium heat.
  5. Add apple, onion, sage, and season with salt and pepper.
  6. Cook, stirring occasionally, until softened, about 7 minutes; remove from heat, and set aside until the squash is ready.
  7. When the squash is cool enough to handle, use a large spoon to scoop the flesh into the pan with the apple-onion mixture; discard the squash skins.
  8. Add the broth, water, measured salt and pepper, and stir to combine over medium-high heat until the soup boils.
  9. Reduce the heat to medium-low, and simmer, stirring occasionally and breaking up any large squash pieces, for about 15 minutes.
  10. Remove from the heat, and add the cream.
  11. Using a blender, puree the soup in batches until smooth.
  12. Season to taste with salt and pepper; garnish with toasted pine nuts.

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