Friday, November 11, 2011

Roast Butternut Squash Soup

I made this for the first time yesterday and was quite pleased with the result.


  • 1 butternut squash, peeled and cut into one-inch chunks.
  • 2 small onions or 1 medium
  • 3 cloves garlic, peeled, whole
  • 1 medium apple peeled, cored, and diced (I prefer Granny Smith or McIntosh, but any will do.)
  • 2 teaspoons fresh ginger, grated or finely chopped
  • 2 leaves fresh sage
  • 3 cups milk plus more as needed (I made this with skim milk and was happy with the result.)
  • olive oil
  • salt and pepper to taste


  1. Toss the squash with some olive oil in a large flat-bottomed baking pan. Lightly season with salt and black pepper. Bake at 400 for 25 minutes. Toss the onion and garlic with the squash and cook another 20 to 25 minutes, until the onions are done.
  2. While the squash is cooking, simmer the diced apple, ginger, and sage leaves in the milk over low heat, about 20 minutes. Remove the sage when done.
  3. When the squash and onions are done, place about half in a blender. Add about half the apple/ginger/milk mixture. Blend. Be careful blending hot ingredients. I hold the lid down tightly with a towel. When fully pureed, pour into a bowl. Blend the rest and add to the bowl. Adjust the seasoning. If too thick, add additional milk.

Refrigerate the leftovers. Reheat in the microwave. My squash weighed about 2 pounds and made enough soup for 4 servings as a main dish.