Roasted Butternut Squash Soup

  • 4 pounds whole butternut squash (about 2 medium), halved lengthwise and seeds removed
  • 2 tablespoons unsalted butter (1/4 stick)
  • 1/2 medium yellow onion
  • 3 Opal Apples
  • 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
  • 1/2 cup toasted pumpkin seeds, for garnish (optional)

Total Time: 1-1/2 hrs

Having to peel and dice an oddly shaped, tough-skinned butternut squash for soup can be a turnoff, so we simply cut it in half and roast it in the oven. That way, its flavors concentrate without hours of simmering, and the roasted flesh is easily scraped out of the skin. The squash is then quickly simmered with sautéed onion, sage, and tart apple, and blended with a bit of cream. To add a fancy touch for a dinner party or holiday celebration, garnish with savory pumpkin seed granola.