Nearly everyday I worked at CBS News in New York, my friend B.J. and I got lunch at a little place around the corner called Fabulous Food. When their Butternut Squash soup was on the menu, news of this traveled fast around broadcast center. After I moved back to Seattle I started searching for a recipe that filled this soup void in my life, but nothing I found compared to the rich and tangy taste I remembered. So I started working on my own recipe and I think I’ve come pretty close. Roasting the squash first adds a caramelized flavor, giving the soup an extra kick without a lot of extra spices. This soup is a great start to a festive Thanksgiving dinner and goes well with fish or grilled sandwiches.
Roasted Butternut Squash Soup
2 butternut squash (seeded, peeled and cut into ½-inch cubes)
olive oil
1½ teaspoons of kosher salt
¼ teaspoon of ground black pepper
1 teaspoon of fresh thyme leaves
3 springs of thyme
2 granny smith apples, seeded and cute into ½-inch cubes
2 medium leeks, well washed, white and pale-green parts, cut into ½-inch slices
1 orange, zested and juiced
5 cups of low sodium chicken broth (I prefer Swansons)
water
salt and pepper to taste
1. Preheat oven to 400-degrees. Line a 9 x 13-inch rimmed baking sheet with parchment paper. On the baking sheet, toss together the squash, 2 tablespoons of olive oil, 1½ of kosher salt and ¼ black pepper and thyme leaves. Arrange the squash on the baking sheet in an even layer and top with 3 springs of thyme. Bake for 30 minutes. Coat chopped apples with 1 tablespoon of olive oil and then add to the squash and bake for another 15 minutes or until the squash and apples are tender and easily pierced with a knife. Discard the springs of thyme. Set aside the roasted squash mixture.
2. In a large saucepan over medium heat, coat the bottom with a thin layer of olive oil. Cook the leeks until they are soft, about 10 minutes, stirring frequently. Add the roasted squash, apple mixture and orange zest.. Add chicken broth. Cover the rest of the mixture with water, just to the top of the squash (about 2-3 cups). Bring the soup to just below a boil and then lower the heat to simmer, for about 20 to 25 minutes.
3. Remove from heat and let stand and cool slightly. In the same pot, use an immersion blender, puree the soup until smooth. (You can also use a food processor to puree, working in batches). Return the pot to the stove and reheat, finish with orange juice and thin with water to desired consistency. Salt and pepper to taste. Serve immediate or make in advance. This soup is better if it sits refrigerated for a day or so.
Roasted Butternut Squash Soup
2 butternut squash (seeded, peeled and cut into ½-inch cubes)
olive oil
1½ teaspoons of kosher salt
¼ teaspoon of ground black pepper
1 teaspoon of fresh thyme leaves
3 springs of thyme
2 granny smith apples, seeded and cute into ½-inch cubes
2 medium leeks, well washed, white and pale-green parts, cut into ½-inch slices
1 orange, zested and juiced
5 cups of low sodium chicken broth (I prefer Swansons)
water
salt and pepper to taste
1. Preheat oven to 400-degrees. Line a 9 x 13-inch rimmed baking sheet with parchment paper. On the baking sheet, toss together the squash, 2 tablespoons of olive oil, 1½ of kosher salt and ¼ black pepper and thyme leaves. Arrange the squash on the baking sheet in an even layer and top with 3 springs of thyme. Bake for 30 minutes. Coat chopped apples with 1 tablespoon of olive oil and then add to the squash and bake for another 15 minutes or until the squash and apples are tender and easily pierced with a knife. Discard the springs of thyme. Set aside the roasted squash mixture.
2. In a large saucepan over medium heat, coat the bottom with a thin layer of olive oil. Cook the leeks until they are soft, about 10 minutes, stirring frequently. Add the roasted squash, apple mixture and orange zest.. Add chicken broth. Cover the rest of the mixture with water, just to the top of the squash (about 2-3 cups). Bring the soup to just below a boil and then lower the heat to simmer, for about 20 to 25 minutes.
3. Remove from heat and let stand and cool slightly. In the same pot, use an immersion blender, puree the soup until smooth. (You can also use a food processor to puree, working in batches). Return the pot to the stove and reheat, finish with orange juice and thin with water to desired consistency. Salt and pepper to taste. Serve immediate or make in advance. This soup is better if it sits refrigerated for a day or so.
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