Ingredients Jump to Instructions ↓

  1. 2 medium (3 pounds) butternut squash , each cut lengthwise in half, seeds removed 1 tablespoon(s) vegetable oil 1 medium onion , chopped 1 stalk(s) celery , chopped 4 large (2 pounds) Granny Smith apples , peeled, cored, and cut into 1-inch chunks 4 cup(s) (1 32-ounce carton) chicken broth 4 cup(s) water 1/2 teaspoon(s) salt Fried sage leaves , for garnish

Instructions Jump to Ingredients ↑

  1. Preheat oven to 450 degrees F. Line 15 1/2" by 10 1/2" jelly-roll pan with foil. Place squash halves, cut sides down, in lined pan and roast 40 to 45 minutes or until very tender when pierced with paring knife. Cool until easy to handle, then, with spoon, scoop squash from skins and place in large bowl. Discard skins. Meanwhile, in 5- to 6-quart saucepot, heat oil on medium until hot. Add onion and celery; cover and cook 10 minutes. Add apples; cover and cook 10 minutes longer or until vegetables and apples are very tender. Add broth, water, 1/2 teaspoon salt, and squash to saucepot; cover and heat to boiling on high. Reduce heat to low and simmer 10 minutes. In batches, ladle squash mixture into blender; with center part of cover removed to allow steam to escape, blend until pureed. Pour into large bowl. Return all soup to saucepot and heat through. Ladle soup into tureen. Makes 16 cups. Garnish with fried sage leaves.


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