Baby, it’s cold outside! Since this is the first week in the Bay Area that it has been super chilly in the morning and evening, I was inspired to make a warm and cozy soup.
I ordered butternut squash, apples, garlic, and sage from Good Eggs last week. At first, I thought I would make the Butternut Squash Gnocchi recipe that I saw on Bon Appetit, but then I realized I simply did not have enough time to conquer that recipe this week with work, a trip to LA and such.
Wednesday, I pulled out my Vitamix cookbook to see if there was a recipe for butternut squash soup. Their recipe called for steaming the squash and apple plus sautéing the onion. Since I was trying to make things easy, I opted to throw everything on a pan and roast it for 30 min (apples) to 1 hr (butternut squash, garlic, and onion). I decided to handle this on Wednesday as I was already using the oven for dinner and then it would make throwing the soup together last night that much easier.
D is not a huge fan of butternut squash, so I added the roasted garlic to make the soup more garlicky good. I also pan-fried the sage for an extra crispy touch. Next time, I would forgo the flour in the recipe as I think it is not needed.
1 medium size, butternut squash cut in half and seeds removed (I opted to not peel this once roasted as the skin seemed delicate enough to blend)
1 large apple or 2 medium sized apples
1 yellow onion, cut in half and skin removed
1 head garlic, cut off top
10 oz chicken or veggie boiling stock (I used veggie stock as that is what I had in the freezer)
1/4 cup flour (I would omit this next time as seems unnecessary)
1 tsp thyme (more than Vitamix calls for)
Preheat oven to 400. Roast butternut squash, apples, onion, and garlic (put all cut sides down) on a rimmed baking sheet greased with olive oil. Roast each item until tender approx 30 min for apples and 1 hr for the squash, onion, and garlic. Cut into chunks. (Can be put in fridge at this point). Bring stock to boil. Combine stock, flour, thyme and salt in Vitamix, quickly move up to 10 and then maximum for 3-4 minutes until starts to thicken. If not using flour, can skip that step and combine fruits and veggies with broth for 3 to 4 minutes.
In a small frying pan, heat 1 TBSP butter of medium high heat. Add sage and cook until crispy.
To serve, put soup in bowl or mug and top with sour cream and sage.
I think it is best to enjoy curled up on the couch.