How to Make Easy, Elegant Roasted Squash Soup
Squash is a common side dish for Thanksgiving or Christmas meals. For a different — and delicious — version, try Roasted Squash Soup for the holidays. This inexpensive soup is creamy, has a lovely orange color, and offers a hint of sweetness. If you serve it with crusty bread and a green salad, it makes a light meal during the hectic holiday season.
Easy, Elegant Roasted Squash Soup
Preparation time: 10 minutes
Cooking time: 90 minutes
Yield: 6 servings
2 large butternut squash (about 2 pounds each), cut in half lengthwise
1/4 cup light olive oil
2 medium onions, chopped
2 garlic cloves, minced
1 Granny Smith apple, peeled, cored, and diced
1 teaspoon thyme
1 cup dry sherry
5 to 6 cups vegetable broth (use low-sodium if canned)
Salt and pepper to taste
Preheat the oven to 400 degrees F.
Prepare the squash.
Brush the cut halves of the squash with a bit of the olive oil and place, cut side down, on baking sheets or roasting pans. Pierce the squash in a few places using a sharp paring knife; insert the knife halfway through the flesh. Roast for 50 to 60 minutes, or until the squash is tender when pierced with a sharp knife. Cool slightly and then scoop out the seeds with a spoon and discard; set the squash aside.
While the squash is roasting, cook the onions, garlic, and apple.
Sauté the onions and garlic in the remaining olive oil in a heavy-bottomed pot over medium heat. Stir frequently for about 8 minutes, until the onion is translucent. Add the apples and thyme and sauté for 5 more minutes, or until the apples are soft. Add the sherry and cook for 2 minutes on high heat to reduce the sherry a little bit. Turn the heat back down to medium.
Scoop out the squash flesh right into the pot with a large spoon. Add 5 cups of broth; bring back to a simmer for 5 minutes for the flavors to meld.
Puree the soup in batches in a blender or food processor, or use an immersion blender if you have one. Season with salt and pepper.
Add additional broth if the soup is too thick.
Serve immediately. The soup may also be refrigerated in an airtight container for up to 4 days, but it doesn’t freeze well.