Creators
Diane Davidson
Description
This creamy butternut squash soup combines roasted squash, sautéed onions, leeks, and aromatic herbs, creating a comforting and flavorful dish perfect for chilly days or as a delightful appetizer.
INGREDIENTS
Serves 4 people
Ingredient | Quantity | Notes |
Butternut Squash | 2 2/3 | cubed,pre-cut is ideal, 2 squashes is roughly 3.5 cups |
Ghee | 1 1/3 | big spoonful, or olive oil, or butter |
Salt | to taste | |
Pepper | to taste | |
Onion | 2 2/3 | rough dice |
Leeks | 2 2/3 | trimmed and sliced |
Garlic | 2 2/3 clove | smashed |
Dry White Wine | 1 1/3 cup | |
Braeburn Apples | 2 2/3 | rough dice |
Sage | 4 sprig | |
Bone Broth | 4 cup | |
Lemon Juice | 1 1/3 tbsp |
PREPARATION
- Preheat oven to 400 °F (205°C). Place squash on a sheet tray and toss with butter, salt and pepper so that it’s evenly coated. Roast for 30 minutes, or until fork tender with some caramelized brown edges.
- While squash is roasting, heat up a large, heavy-bottomed pot and add another big spoonful of butter. Add onions and leeks, and sautee over medium-high heat until soft and slightly browned. Add garlic and stir for 30 seconds. Be sure to season in layers! Add salt to each ingredient.
- Pour white wine into pot and stir to remove brown bits from bottom of pan (deglaze). Bring to a simmer, allow to reduce by half, then add apples, sage, roasted butternut squash, and bone broth.
- Cover pot and simmer for 15-20 minutes to let flavors marry.
- Using a blender, blend soup until velvety smooth in batches.
- Add lemon juice, then taste and balance flavors. You can add more lemon, or mustard if it needs more brightness, or honey if it needs more sweetness. Tamari and fish sauce can be added for depth.
- Will stay fresh in the fridge for 5-6 days.