Roasted Squash Soup

Name: Roasted Squash Soup
Prep time: 1 h 20 min
Cook time: 15 min
Total time: 1 h 35 min
Yield: 6 servings.
Ingredients: 1 butternut squash (2-1/2 pounds); 1 cup chopped onion; 1 tablespoon minced fresh sage or 1 teaspoon rubbed sage; Pinch ground allspice; 2 tablespoons butter; 4 cups chicken broth; 1 small tart apple, peeled and chopped; 1-1/2 teaspoons lemon or lime juice; Pepper to taste; TOPPING:; 1/3 cup sour cream; 1/2 teaspoon lemon or lime juice; 1/4 teaspoon grated lemon or lime peel

1 review

Test Kitchen Approved

Total Time

Prep: 1 hour 20 min. Cook: 15 min. + cooling

Makes

6 servings

A friend gave me this wonderful recipe that calls for sage. My family frequently requests this rich and nicely seasoned soup.—Cathy Edge, Lake Oswego, Oregon

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Ingredients

1 butternut squash (2-1/2 pounds)
1 cup chopped onion
1 tablespoon minced fresh sage or 1 teaspoon rubbed sage
Pinch ground allspice
2 tablespoons butter
4 cups chicken broth
1 small tart apple, peeled and chopped
1-1/2 teaspoons lemon or lime juice
Pepper to taste
TOPPING:
1/3 cup sour cream
1/2 teaspoon lemon or lime juice
1/4 teaspoon grated lemon or lime peel

Directions

Cut squash in half lengthwise; scoop out seeds. Place squash cut side down in a greased baking dish. Bake, uncovered, at 400° for 50-60 minutes or until tender. When cool enough to handle, scoop out squash. Place squash in a bowl and mash; set aside.
In a large saucepan, saute onion, sage and allspice in butter until tender. Add broth and apple; bring to a boil. Reduce heat; cover and simmer until apple is tender, about 8 minutes. Add reserved squash; simmer 5 minutes longer. Cool until lukewarm. Process in small batches in a blender or food processor until smooth; return to pan. Add the lemon juice and pepper; heat through. Combine topping ingredients; place a dollop on each serving.

Roasted Squash Soup

Ingredients

Directions

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