Roasting the squash adds a dimension of flavor and robustness to this soup. Serve with rustic country bread.
INGREDIENTS:
4 pounds whole butternut squash (about 2 medium), halved lengthwise and seeds removed
2 tablespoons unsalted butter (1/4 stick)
1 tablespoon sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 Granny Smith apple (about 8 ounces) or a large pear, diced
1/2 medium yellow onion, chopped
8 fresh sage leaves
2 1/2 cups chicken stock
2 1/2 cups water
1 1/2 teaspoons kosher salt, plus more as needed
1/4 teaspoon freshly ground black pepper, plus more as needed
1/3 cup heavy cream
1/2 cup toasted pumpkin seeds, for garnish (optional)
Sages leaves, for garnish (optional)
1/2 cup mascarpone, for garnish (optional)
METHOD:
Heat the oven to 425°F and position the oven rack in the middle.
Line a baking sheet with aluminum foil. Place the squash pieces cut-side up on the baking sheet.
Combine sugar, cinnamon, salt, and pepper in a small ramekin, and set aside.
Melt 1 tablespoon of the butter and rub or brush it over the tops and insides of the squash halves. Season generously with sugar-cinnamon mixture. Roast until knife tender, about 50 minutes to 1 hour.
Melt the remaining tablespoon of butter in a large saucepan over medium heat. Add the apple or pear, onion, and sage, season with salt and pepper, and sauté, stirring occasionally, until softened, about 7 minutes. Remove the pan from the heat and set aside.
When the squash is ready, set the baking sheet on a wire rack until the squash is cool enough to handle. Using a large spoon, scoop the flesh into the saucepan with the sautéed apples and onions; discard the skins.
Add the chicken stock, water, and measured salt and pepper, stir to combine, and bring to a boil over medium-high heat. Reduce the heat to a low simmer, stirring occasionally, for about 15 minutes. Remove from heat and cool slightly.
Carefully decant several cupfuls of soup into a food processor container and process until smooth. Repeat in batches until all of the soup has been puréed.
Pour puréed soup back into the saucepan, stir in cream, and heat — do not boil. When ready to serve, garnish each bowl with a sage leave and dusting of toasted pumpkin seeds, and a swirl of mascarpone, if desired.
YIELD: 6 to 8 servings
