My DH had to leave town for a few days this week. Since I was home alone, I wanted to make a vegetarian meal for me. So, I pulled this Butternut Squash and Apple Soup from Pinterest. The original recipe came from NPR.
I tweaked it a bit, so here's my take.
Ab Fab Butternut Squash and Apple Soup
Makes 4 to 6 servings
Ingredients1 butternut squash, about 2 pounds, peeled, seeded and cut into 1-inch chunks
3 firm, sweet apples, such as Braeburn, Pink Lady or Jazz, peeled, cored and quartered
1 large onion, peeled and roughly chopped
1 tablespoon Garlic Chili Sauce
2 cloves of garlic, unpeeled and crushed
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon coriander seeds
2 teaspoons finely chopped fresh rosemary
3 1/4 cups vegetable broth
2/3 cup light cream
- Preheat oven to 400 degrees.
- Spread the squash, apples, onion, and garlic on a baking sheet. Sprinkle with the salt, pepper, coriander and rosemary. Roast for 45 minutes to 1 hour, or until all the vegetables are cooked through and golden.
- Remove the vegetables from the oven. When they are cool enough to handle, squeeze the garlic from the peel. (I forgot to do this, but it didn't make any difference.)
- If you have an immersion blender, scrape the vegetables into the crockpot with the vegetable broth. Deglaze the baking sheet with 1/4 cup boiling water, scraping at the burned-on bits to capture them. If you are using a countertop blender, deglaze the pan as above and pour roughly 1/3 of the vegetables from the baking sheet into the blender/food processor and puree. Transfer puree to the crockpot. Continue this process with the rest of the vegetables.
- Once the vegetables are pureed, put the crockpot on warm and let it cook all day. I left it on warm for 8 hours. Then, stir in the cream and let it warm up for about 30 minutes or until the soup is warmed through and reaches your preferred consistency.
- To serve, divide into bowls.