This is one of my favorite “go-to” fall recipes. Originally from the Williams-Sonoma Thanksgiving cookbook, it is a great first course, a cozy night at home dinner or amazing soup shooter appetizers. Any way you make it, you’ll love it!
Butternut Squash Soup
- 2 butternut squash halved lengthwise and seeded
- 2 yellow onions quartered
- 2 apples peeled, cored and quartered
- 2 Tbsp honey
- 3 Tbsp vegetable oil
- 5 cups chicken stock
- salt and pepper
- 1/4 tsp nutmeg
- 1/2 cup half and half (optional)
- chopped pistachios (optional)
Preheat the oven to 450 degrees. Prep your vegetables and put them on a foil lined baking sheet. In a small bowl, mix together the oil and honey. Brush the cut surfaces of all your vegetables. Bake for 1 hour or until soft. Remove from the oven and let cool completely.
In a soup pot over medium heat, add your cooled vegetables, chicken stock, salt and pepper and nutmeg. Bring to a boil and let simmer for 15 minutes. Turn the heat off and allow to cool.
Using an emulsion blender, puree the soup to desired consistency. Add the half and half and stir to combine.
Pour the soup into bowls and garnish with pistachios.
Enjoy this beautiful soup and sweater weather!