Squash and Apple Soup

Is it bad when the squash call to you at the store?!? Don't answer that.

Regardless, these two buttercup squash seemed to beg me to put them in my cart and bring them home with me. So, I did, and I quartered them and dug out their seeds, drizzled them with olive oil and sprinkled on some salt and dried rosemary and roasted them in the oven until....

Mmm. Nice and tender! 

Next up, saute some red onion, garlic and apple and in butter. (The original recipe I started with called for pear, but I only had apples.)

Add the roasted squash, a little milk and some veggie stock. Puree, either with a stick blender, or a regular one, and heat to serving temp.





                                                                         Ta da!

Squash and Apple Soup

2 medium buttercup squash
Olive oil, for drizzling
2 tsp salt, divided
1 tsp dried rosemary
2 Tbsp butter
1/4 c diced red onion
1 clove garlic, minced

1 small apple, cored, peeled and chopped
3 c vegetable stock
1/2 c milk
1/2 tsp sage

Preheat oven to 400º. Cut squash in half, remove seeds and cut pieces in half again. Drizzle with olive oil and sprinkle with 1/2 the salt and the rosemary. Roast until tender, about 40 minutes, rotating squash around to avoid over cooking. Cool until you are able to handle the pieces. Remove squash from the skin.

Melt butter over medium-high heat in a soup pot. Add onion and garlic and saute 2-3 minutes, until they begin to turn tender. Add apple pieces and saute, stirring frequently, until apple is soft. Add squash, stock, milk, remaining salt and sage to pot and heat over medium-low heat. Use an immersion blender to puree soup to desired consistency (or, use a regular blender, working in batches as needed).