Harvest Squash Soup

by Country Spoon

A hearty and flavorful soup, perfect for the holidays and cold nights.  Sweet butternut squash and tart apples combined with savory onions and garlic then topped with toasted squash seeds make for a merry spoonful. 

Harvest Squash Soup:

2 or 3 winter squashes – peeled & chopped (reserve seeds)

3 apples – cored and sliced

2 yellow onion – roughly chopped

3 cloves of garlic – minced

a few sage leaves – torn

sea salt

freshly cracked black pepper

good olive oil

garlic powder

1  16 oz. can of chicken broth

Preheat oven to 425. Peel and divide squash in half.  Any winter squash will do, I use butternut for the most flavor. Scoop out seeds and set aside. Chop squash into 2 inch cubes.  Line two baking sheets with foil and layer with squash, apples, onion, garlic and sage.  Sprinkle with sea salt and cracked black pepper to taste. Drizzle to coat with good olive oil. Toss all ingredients with hands and roast in oven for about 30 minutes or until squash is tender.  Some of the onions and apples may start to brown, but this will add to the flavor. 

Meanwhile, rinse off squash seeds and pat dry with a paper towel.  Line a small baking sheet with foil and lay out seeds. Season with salt, pepper and a dash of garlic powder then drizzle lightly with olive oil. Roast in oven at 425 for about 8 minutes or until lightly golden and sizzling.  Set aside.

When the squash mixture is finished roasting, pulse in a food processor until smooth, adding chicken broth until desired consistency.  Serve immediately while hot with toasted seeds on top or add to a crock pot on low until ready to serve.  This is perfect as a party side or make it dinner with some crusty warm bread.