Butternut Pumpkin Soup
Vanessa
What started as my first Thanksgiving dish ever, has now morphed into an entity all it’s own - raved about by all :)
ingredients
- 3 large butternut pumpkins (squash)
- 2 medium yellow or brown onions
- 2 Granny Smith apples, peeled
- 3 tablespoons honey
- 2 tablespoons extra virgin olive oil
- 1 tablespoon chopped fresh sage
- 3 quarts (or close enough to 3l) chicken stock
- (switch out for vegetable stock to make soup vegetarian)
- salt & pepper to taste
directions
- 1
Preheat oven to 400f (200c).
- 2
Mix honey and olive oil together, and set aside. Split pumpkins in half and scrape out the seeds. Peel & halve the apples, and peel & halve the onions. Place pumpkin, apples and onions on a baking tray and baste all with the honey mixture. Salt and pepper the pumpkin to your taste. Bake in the oven for about 30 - 40 minutes. Check on the apples and onions 20 minutes in to make sure they’re not burning (if they are, take them out and set aside till the pumpkin is done)
- 3
Scrape out the flesh of the pumpkin, and add to a stock pot with the onions, apple, sage and chicken stock. Bring to a boil and reduce heat to a simmer for 15 minutes.
- 4
Transfer soup to a blender in batches, and blend to a smooth texture. Return to the pot to reheat.
Source: Vanessa
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