Butternut squash has a sweet, nutty flavor and pairs well with tangy green apple and onions. This Butternut squash soup tastes fantastic and it's easy to make.
2medium whole butternut squash (or Hokkaido),halved lengthwise and seeds removed
1medium Granny Smith apple,peeled, cored and diced
8fresh sage leaves
2 1/2cupsvegetable or chicken broth(600 ml)
2 1/2cupswater(600 ml)
1 1/2teaspoonssea salt,or to taste
freshly ground black pepper,to taste
Heat the oven to 425°F (215°C) and arrange a rack in the middle. Line a baking sheet with aluminium foil and place the squash pieces cut-side up on the baking sheet. Melt 1 tablespoon of the butter and brush all of it over the tops and insides of the squash halves. Season generously with salt and pepper. Roast until tender, about 50 minutes to 1 hour.
Melt the remaining tablespoon of butter in a large saucepan over medium heat and add the apple, onion, and sage leaves. Season with salt and pepper and cook, stirring occasionally, until softened, about 7 minutes. Remove the pan from the heat and set aside.
When the squash is cool enough to handle, use a large spoon to scoop the flesh of the squash into the saucepan with the sautéed apples, onions and sage.
Add the broth, water, and measured salt and pepper, stir to combine, and bring to a boil over medium-high heat. Reduce the heat to medium low and simmer, stirring occasionally, about 15 minutes.
Using a hand-held blender purée the soup in batches until smooth.