Sweet Roasted Butternut Squash Soup

You can never have too many hor d'oeuvre recipes, so give Sweet Roasted Butternut Squash Soup a try. For $2.46 per serving, this recipe covers 30% of your daily requirements of vitamins and minerals. One portion of this dish contains around 6g of protein, 29g of fat, and a total of 496 calories. This recipe serves 2. It can be enjoyed any time, but it is especially good for Autumn. This recipe is liked by 1 foodies and cooks. It is brought to you by Foodista. It is a good option if you're following a gluten free, lacto ovo vegetarian, and primal diet. A mixture of butternut squash, pepper, water, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes approximately 1 hour and 30 minutes. With a spoonacular score of 53%, this dish is solid. If you like this recipe, you might also like recipes such as Sweet Spiced Roasted Butternut Squash Soup {Vegan}, Sweet Spiced Roasted Butternut Squash, and Butternut Squash And Sweet Potato Soup.

Instructions

1. Preheat oven to 425F with a rack in the middle.
2. Line a baking sheet with aluminum foil.
3. Cut squash in half lengthwise and remove seeds.
4. Place the squash halves with the cut side up on the baking sheet.
5. Brush 1 tablespoon of melted butter over the squash.
6. Season with salt and pepper.
7. Roast 45 minutes to 1 hour until tender.
8. While the squash is roasting, peel, core, and dice the apple. Dice the onion. Melt the remaining tablespoon of butter in a large saucepan.
9. Add the apple, onion, and sage, season with salt and pepper, and cook, stirring occasionally, until softened, about 7 minutes.
10. Remove the pan from the heat and set aside.
11. When the squash is ready, set the baking sheet on a wire rack until the squash is cool enough to handle. Using a large spoon, scoop the flesh into the saucepan with the sautéed apples and onions; discard the skins.
12. Add the broth, water, and measured salt and pepper, stir to combine, and bring to a boil over medium-high heat. Reduce the heat to medium low and simmer, stirring occasionally and breaking up any large pieces of squash, until the flavors meld, about 15 minutes. Remove the pan from the heat and stir in the cream.
13. Using an immersion blender, purée the soup in batches until smooth.
14. Season with salt and pepper as needed.
15. Serve garnished with the sour cream, if using.