Butternut Squash Soup

Happy Halloween! What are you up to this evening? Stuart and I happily fail at Halloween pretty much every year. We talk about getting costumes, don't get them, make zero plans, and then buy a bucket of Halloween candy for the "trick-or-treaterers" (who never arrive because we've always lived in out of the way neighborhoods or apartment buildings). It's pretty much a tradition at this point! This year, we are planning to attempt our first ever pumpkin curry, followed by some Halloween themed sugar cookies. My spooky outfit is comprised of a Banana Republic sweater....be very afraid.

 In other news, this roasted butternut squash soup recipe is really good. I mean, lick your bowl clean good. When I was home visiting Nevada last week, my parents handed me some goodies from their garden, including one butternut squash and one odd-looking mystery squash. We had no idea what it was, but together I thought together they'd be perfect for soup. Roasting the squash instead of boiling it gives it a really rich, complex flavor that shines through in the end result. The sauteed apple is what seals the deal. And the hardest part? Cutting the squash in half before roasting! Either these babies have some very tough skin, or my kitchen knives are really dull. I counted it as my workout for the day (that counts, right??). I am also 75% sure the mystery squash on the right, below, was a spaghetti squash.

Ingredients:
4 pounds whole butternut squash (about 2 medium squash), cut in half lengthwise and seeds removed
2 tablespoons unsalted butter
1 medium apple (Granny Smith or other tart variety preferred) 
1/2 medium yellow onion
8 fresh sage leaves
4 cups low-sodium vegetable or chicken broth (2 cans)
1 1/2 teaspoons kosher salt, plus more as needed
1/4 teaspoon freshly ground black pepper, plus more as needed
1/4 cup half and half
1/2 cup toasted pumpkin seeds, for garnish (optional)

Directions:

1. Heat the oven to 425°F and arrange a rack in the middle.
2. Line a baking sheet with aluminum foil. 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 knife tender, about 50-60 minutes.
3. Meanwhile, peel, core, and cut the apple into medium dice. Cut the onion into medium dice. Melt the remaining tablespoon of butter in a large soup pot or Dutch oven over medium heat. 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.
4. When the squash is ready, set the baking sheet on a wire rack until the squash is cool enough to handle. Using a large spoon, scoop the flesh into the pot with the sautéed apples and onions; discard the skins.
5. Add the broth, salt, and pepper and stir to combine. 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. Remove the pan from the heat and stir in the half and half.
6. Using a regular or immersion blender, purée the soup until smooth (if using a regular blender, remove the small cap (the pour lid) from the blender lid and covering the space with a kitchen towel to allow steam to escape). Taste soup and season with additional salt and pepper if needed. Serve garnished with the pumpkin seeds, if using.

Recipe adapted from CHOW