I think this is the best Butternut Squash Soup I’ve made. All the flavors blended nicely and it is velvety smooth. Serve with a spinach salad and a simple dressing, a thick slice of whole grain bread from the bakery and a small chunk of cheese. M-mm, great weekday dinner that can be made ahead on the weekend.
I made this soup with whole milk because that is what I had in the fridge and needed to use it. BUT, whole milk has 8 grams of fat and 12 grams of sugar where half and half has 3.5 grams of fat and only 1 gram of sugar making the half and half a lot healthier. You can always add just 1 cup of half and half and one cup of water if 2 cups of half and half are too rich for you.
Butternut Squash Soup
3 Tbsp. olive oil
1 large vidalia onion, chopped
1 medium-large apple, peeled, cored, chopped
2 butternut squash, baked until tender
8 sage leaves, sm.- med., finely minced
1-1/2 tsp. ground ginger, good quality
1/2 tsp. cumin
1 large clove garlic, finely minced
3 cups chicken broth, good quality, low sodium
Zest of one orange
2 cups whole milk or half and half (organic)
salt and pepper to taste
Pumpkin Seeds for garnish (optional)
Bake the two butternut squash at 350 degrees for 45 minutes. Set aside to cool.
Sauté chopped onion in olive oil on medium-low heat until just beginning to caramelize then add chopped apple and continue to sauté until tender. Add finely minced sage leaves, 1/2 tsp. cumin, 1-1/2 tsp. ginger, and finely minced garlic. Sauté 5 minutes.
Add butternut squash and stir together.
Add chicken broth and simmer for 10-15 minutes then add orange zest, salt and pepper and stir. Blend with a stick blender until smooth with absolutely no lumps. Finally, add 2 cups whole milk or half and half and simmer until warm making sure not to boil.
Allow to sit in the pot covered for an hour or so then reheat (again without boiling) and serve.
Sprinkle a few pumpkin seeds in center of soup for garnish.