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
Ingredients
- 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)
Instructions
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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.
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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.
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Using an emulsion blender, puree the soup to desired consistency. Add the half and half and stir to combine.
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Pour the soup into bowls and garnish with pistachios.
Enjoy this beautiful soup and sweater weather!
