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Butternut Squash Soup




Source of Recipe


Moosewood


List of Ingredients




1/4 cup olive oil
2 to 3 small butternut squash, about 3 pounds
6 unpeeled garlic cloves
2 large Spanish onions, peeled and quartered
1/4 cup water
3 cups apple juice or vegetable stock
1/2 teaspoon dried thyme
1/4 teaspoon ground or freshly grated nutmeg
1 teaspoon salt, or more to taste
Ground black pepper to taste
2 teaspoons butter
Optional: 20 fresh sage leaves, sliced on the diagonal


Recipe



Preheat the oven to 400 degrees. Brush the bottom of a large baking pan with about 2 tablespoons of the olive oil and set aside.

Cut the squash through the stem ends into halves, prick the skin in several places with a knife, and scoop out the seeds with a spoon. Brush the cut surfaces with about 1 tablespoon of the olive oil. Nest the garlic inside the squash cavities and place the squash halves in the pan, cut side down. Add the onions to the pan and brush with the remaining olive oil.

Pour the water into the bottom of the pan, cover with aluminum foil and bake for 50 minutes. Uncover and bake for 5 to 10 minutes more, until the squash is tender and the onions are soft. When the squash is cool enough to handle, scoop out the flesh. Squeeze the garlic cloves out of their skins and discard the skins.

In batches in a blender, combine the baked vegetables, apple juice or stock, thyme, nutmeg, salt and pepper and puree until smooth. Pour the soup into a pot and heat gently. In a small skillet, melt the butter and saute the sage leaves until dark and curled. Garnish each bowl of soup with the sage leaves. Serves 4 to 6.