A Taste of Fall

It just barely feels like fall, with very warm afternoons in Texas and the Rangers still (!) playing baseball. We are finally making the first batch of butternut squash soup. This recipe is an Incredible family favorite that we serve up in bowls shaped like pumpkins. I think I adapted it from a Wolfgang Puck recipe long ago.

Roasted Butternut Squash Soup

3 C butternut squash, peeled, seeded, chopped into large chunks

1/2 C apple cider

1/2 C brown sugar

1 cinnamon stick, broken in half

1/4 C unsalted butter

3 large leeks, white and light green part, chopped

1 small onion, chopped

1 granny smith apple, peeled, seeded and chopped

4 C chicken stock

1/2 C heavy cream

salt, white pepper

For oil: 1/2 C canola oil, 1/4 C sage leaves, 1/8 C Italian parsley

Preheat oven to 450F. Toss squash with juice and brown sugar and cinnamon stick on a foil lined baking sheet and cover with foil. Roast for about 45 minutes or until tender. Discard cinnamon stick.

In a pot melt butter and add leek, onion and apples, cooking over low heat until tender (don’t let color). Add 4 C stock and bring to low boil. Add squash (not juice). Cook for 5 minutes. Add cream and simmer for 5 more minutes. Cool and puree with and immersion blender until smooth. Taste and season as desired.

Put 1/4 C sage leaves, 1/8 C Italian parsley and 1/2 C canola oil in blender with a few ice cubes. Blend on high until smooth. Can be refrigerated.

For garnish: fry 6 sage leaves in oil in a small pan and drain on paper towel.

Ladle soup into bowls, top with 1t sage oil puree and garnish with fried sage leaf.

  • Mary Alice

    YUM!nnI made butternut squash soup this weekend, it is my favorite! My recipe is much more simple, just roasted squash (I do this the day before), pureed in the food processor and thinned with chicken stock, added to some onions or shallots (cooked until clear with a little bit of butter). I add some milk at the very end. Simple, easy, delicious. I am going to try substituting leeks for the onions sometime.nnI am also going to try to buy, roast and freeze lots of squash this fall so that we can have soup all winter! I can’t believe how inexpensive the squash is right now.nnOur local apples are almost gone, and I am really regretting not freezing some applesauce, we have gotten used to homemade this fall and I don’t want to go back to the jar!nnOn the baseball front, we Phillies fans are so used to fall baseball at this point that we have warm, cozy fan gear like fleece blankets and hoodies, but it is feeling like we may be too used to assuming that the season lasts until November!

  • Kat

    Delicious, Tex! Can I just zip up to your house for a bowl of this yummy soup? nOn a related note, Tex and MA, do your children like this soup? My kids don’t really eat soup in general, but I would like for them to since Ed and I love it! Any ideas? Have you had your kids help in the prep? I can imagine my kids loving the immersion or regular blender…

    • Anonymous

      Ditto, Kat… I’d like to book a table at Texas Mommy’s restaurant every day of the week!

  • Anonymous

    Yum is right. But I probably won’t have time to make what you are suggesting, unless of course it is for a special dinner. We usually make butternut squash soup the way MA suggested. Just some roasted squash, onion, chicken stock and butter. I add cream at the very end. But your way certainly looks very fancy and delicious! I might give it a try for Thanksgiving.


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