October is my favorite month of the year. The leaves are starting to change color, everyone is in full back-to-school mode and settled into routines and the Farmer’s Markets is bursting with autumn vegetables. Of course, as I write this blog it’s 85 degrees in NYC and we are still in shorts and t-shirts so I’m hopeful for some cool drizzly days soon when I can dust off my boots, wrap up in a big scarf and enjoy the season. And make soup. Why not try this easy butternut squash soup this week. It’s not fiddly (no peeling, cutting and cursing at raw butternut squash as you try to chop it up to fit in your pot) as it’s roasted in the oven and has some seasonal apple for extra flavor and sweetness. Enjoy!
2 medium butternut squash, cut in half lengthwise and seeds removed
olive or coconut oil
4 carrots, chopped
1 medium Honeycrisp or Gala apple, cored and diced
1 medium onion, diced
6 fresh sage leaves or 1 teaspoon dried sage
2 cups vegetable or chicken broth
3 cups water
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
Garnish: roasted pumpkin seeds or chopped parsley
- Heat the oven to 425°F
- Place the squash pieces cut-side up on the baking sheet lined with aluminum foil. Brush olive or coconut oil all over the tops of the squash. Roast until the squash is tender (about 1 hour) then cool on a wire rack.
- Place carrots, apple, onion, sage, a pinch of sea salt and pepper in a saucepan and cook until softened. Set aside.
- Scoop out the flesh of the squash and put it into the pan with the apple mixture. Discard the squash skin.
- Add the broth, water, pinch of sea salt and pepper and bring to a boil. Reduce the heat to medium low and simmer, stirring occasionally for about 15 minutes. Remove the pan from the heat.
- Using a blender or immersion blender, purée the soup until smooth in batches. Add sea salt and pepper to taste.
- Garnish with roasted pumpkin seeds or fresh parsley.