Butternut Squash Granny Smith Apple Soup

Butternut Squash Granny Smith Apple Soup

Ingredients:

1 T. olive oil

2 small butternut squash (or 1 large)

2 T. butter

1 medium yellow onion, chopped

1 1/2 tsp. salt

2 Granny Smith apples, peeled and sliced

1/2 tsp. sage

1/4 tsp. thyme

1/4 tsp. cumin (optional)

4 cups water

To Taste:

1 T. lime juice

1 T. brown sugar

Preheat oven to 400 degrees.  Using a heavy knife, cut squash in half lengthwise.  Remove the seeds and pulp.  Peel the squash with a vegetable peeler or a sharp paring knife.  Cut peeled squash into 1" pieces and toss into a bowl with the olive oil.  Arrange the coated pieces of squash onto a baking sheet and roast in the oven for 20-30 minutes.  You can turn them once if you would like, but it is not necessary.

While the squash is roasting for the last 10 minutes, melt the butter in a large soup or stock pot.  When melted, add onion and salt.  Cook onions for 5 minutes.  Add apples, sage, thyme and cumin.  Cook until the apples are tender, about 10 minutes. 

Add the roasted squash.  Add the water, and bring to a rolling boil.  Cover, reduce heat and simmer for 10 minutes.

Remove from heat and allow the soup to cool.  Puree with a stick blender, or pour into a blender if you do not have a stick blender, until the mixture is smooth and there are no chunks.  Taste the soup, and add lime juice if it tastes too sweet.  Add brown sugar if it tastes too tart.  I usually add both for a bold combination of flavors, but that's just the way Matt Daddy cooks.

Serving options:

Warm with a dollop of sour cream or yogurt.

Cold with a dollop of yogurt or whipped cream.

Garnish with lime wedge or peel.