- 1 large Butternut Squash
- Olive Oil, for brushing
- 4 T. Butter
- 1 large Onion, chopped
- 1 Apple(I used Pink Lady), peeled, cored, and chopped
- 2 Parsnips, peeled and diced
- 1 Sweet Potato, peeled and diced
- 3 sprigs of Fresh Thyme, stems removed and discarded
- 1 t. Coarse Salt
- 8 C. Chicken Broth
- 1 C. Heavy Cream
- White pepper and more salt, for seasoning
- Preheat the oven to 400 degrees
- Cut the butternut squash in half, lengthwise and remove the seeds. Brush the cut sides of the squash with olive oil and place cut side down on a baking dish.
- Bake for 35-45 minutes, or until squash is tender.
- While the squash is baking, melt the butter in a large stock pot over medium/high heat. Add the onion, apple, parsnips, sweet potato, salt, and thyme. Saute for about 10 minutes, or until vegetables are tender. Add the chicken broth and bring to a simmer.
- When the squash has finished cooking, remove it from the oven and cut away the skin. Be careful, it will be hot!
- Add the cooked squash the simmering soup and let simmer for about 5 minutes.
- Puree the soup in 2 batches using a blender. You can let the soup cool down before pureeing, if you like. If you puree it while its hot, take extra care to not let hot air build up in the blender. Vent as needed while pureeing. Puree until the soup is very smooth.
- Pour the pureed soup back into the stock pot. Add the cream and bring back to a simmer.
- Add salt and pepper to taste.
- Serve with browned butter and crisped sage.
Recipe source: thekitchenmccabe