creating the perfect butternut squash soup

We had a butternut squash sitting on the counter for a few days, so I decided it was finally time to do something with it. At first I was planning on making caramelized butternut squash but then I decided that it's winter and I should embrace the chill factor with a nice soup. After researching several different recipes I decided that none of them tickled my fancy enough, so I decided to create my own.

My recipe is for a butternut squash soup that is both sweet and spicy. I had so much fun experimenting with different spice ratios and combinations. Here's the end result:

Butternut Squash Soup

1 butternut squash

1 yellow onion, chopped

1 apple, peeled, cored, and chopped

2 tablespoons butter

3 cups vegetable broth

1 teaspoon brown sugar

1 teaspoon curry powder

½ teaspoon cumin

½ teaspoon cinnamon

pinch of nutmeg

salt and pepper to taste

Preheat oven to 400 degrees. Cut one butternut squash in half, lengthwise and scoop out the seeds with a spoon.

Line a roasting pan with parchment paper or aluminum foil and then place the squash in the pan and roast on the middle rack in the oven for about an hour. Test the squash with a fork; when it’s soft then it is ready to be removed from the oven. Allow the squash to cool.

While the squash is roasting, cut and slowly sauté the onion and apple in a large pot over medium heat with two tablespoons of butter. Once the mixture begins to caramelize, add in spices. Cook for 2-3 minutes before adding in the vegetable broth. Turn down the heat to low if extra time is needed for the squash.

Once the squash is cool enough to touch, scoop out the flesh with a spoon and add to the pot.

Bring to a simmer for about 10 minutes.

Puree soup with an immersion blender, food processor, or regular blender until smooth.

Serve with a dollop of sour cream, yogurt, or drizzle with cream.

Enjoy!