Serves 6
100 min
Roasted Winter Squash Soup
Recipe GLPRc0cc3efc0af09f
A velvety autumn soup featuring roasted winter squash steamed in savory chicken stock, combined with caramelized onions, apple, and warming spices. Finished with a sage-infused brown butter and toasted walnuts for richness and crunch.
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Ingredients
2 lbs winter squash (acorn, butternut, or hubbard), halved and seeded
6 cups chicken stock, divided
3 tablespoons pastured butter or ghee
1 medium onion, peeled and coarsely chopped
1 tablespoon fresh chopped sage
pinch Pinch of ground allspice
1 small Gala apple or Asian pear, peeled, cored, and diced
Sea salt to taste
Freshly ground black pepper to taste
Fresh lemon juice to taste
¼ cup chopped walnuts, toasted
Directions
Preheat your oven to 375°F.
Spread 2 cups of the chicken stock over a large baking sheet and arrange the halved squash pieces skin-side up on the sheet. This creates a gentle steam that softens the flesh while adding depth of flavor.
Roast the squash for approximately 1 hour, until the flesh is completely tender and yields easily to a fork.
While the squash roasts, melt the butter in a medium saucepan over medium heat.
Add the chopped onion, fresh sage, and allspice to the butter. Reduce heat to low, cover the pan, and cook gently for about 10 minutes until the onion is soft and fragrant.
Stir in the diced apple along with the remaining 4 cups of chicken stock. Bring the mixture to a gentle simmer and cook uncovered for approximately 15 minutes, until the apple breaks down and becomes tender.
Remove the roasted squash from the oven and let it cool slightly. Once cool enough to handle, scoop the soft flesh away from the skin and add it to the simmering pot. Cook together for about 5 minutes.
Carefully strain the soup through a fine sieve or colander, reserving all the liquid in a separate bowl. Discard the solids or save for stock.
Working in batches, purée the strained squash mixture in a food processor or blender until completely smooth.
Return the purée to the saucepan and gradually add back the reserved cooking liquid, stirring until you reach your desired consistency—a velvety soup or thicker bisque, as you prefer.
Season the soup with salt, freshly ground pepper, and fresh lemon juice to taste.
To make the sage butter garnish, melt the remaining butter in a small saucepan over medium heat, stirring occasionally until it turns golden brown with a nutty aroma, about 10 minutes. Stir in the remaining fresh sage and remove from heat.
Ladle the warm soup into bowls and top each serving with toasted walnuts and a generous drizzle of sage brown butter.
