Sunday, May 3, 2015

Roasted Butternut Squash Soup

Roasted Butternut Squash Soup
4 pounds butternut squash (about 2 medium), peeled, seeded and cut into 2-inch chunks
1 medium Granny Smith apple, peeled and chopped into ½ -inch dice
1/2 medium yellow or sweet onion, chopped
½ t. ground sage
2 1/2 cups vegetable broth
2 1/2 cups water
1 teaspoon salt, plus more as needed
1/4 teaspoon freshly ground black pepper, plus more as needed
1/2 cup non-dairy milk
Reynolds NON-STICK foil

Heat the oven to 425°F and arrange a rack in the middle.
Line a baking sheet with Reynolds NON-STICK aluminum foil. Place the squash pieces on the foil and sprinkle generously with salt and pepper. Roast until knife tender, about 50 minutes to 1 hour, turning once halfway through.

Meanwhile, peel, core, and cut the apple into medium dice. Cut the onion into medium dice. Steamfry the apples, onions, and sage in a large Dutch oven or soup pot. Season with salt and pepper. Cook, stirring occasionally, until softened (about 7 minutes).

When the squash is roasted, add it to the pot. Add the broth, water, and 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 and breaking up any large pieces of squash, until the flavors meld, about 15 minutes. Stir in the non-dairy milk.

In a high-speed blender, purée the soup in batches until smooth, removing the small cap (the pour lid) from the blender lid and covering the space with a kitchen towel (this allows steam to escape and prevents the blender lid from popping off). Taste and season with salt and pepper as needed.

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