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Wolfgang's Roasted Butternut Squash Soup

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Recipe Ingredients

Wolfgang's Roasted Butternut Squash Soup

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Ingredients:

1 butternut squash, about 2 pounds, cut lengthwise in half, seeds scooped out

1 kabocha squash, about 2 pounds, or acorn squash, cut in quarters, seeds scooped out

¹⁄₂ teaspoon kosher salt, plus more to taste

2 pinches ground ginger, plus more to taste

1 pinch ground cinnamon, plus more to taste

8 tablespoons (1 stick) unsalted butter, 2 tablespoons melted

1 tablespoon extra-virgin olive oil

1 medium yellow onion, coarsely chopped freshly ground white pepper

4 to 5 cups chicken stock or broth, or vegetable stock or broth, heated

1 large apples, such as Granny Smith, peeled, cored, and diced

¹⁄₄ teaspoon freshly grated nutmeg

1 to 2 tablespoons honey, or maple syrup

¹⁄₄ cup chopped fresh chives, for garnish

¹⁄₄ cup heavy cream, for garnish, optional

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Step-By-Step Instruction

Step 1 - Roasting the squash: Preheat the oven to 450°F. Place the squash halves and quarters on a parchment-lined baking sheet. Sprinkle with salt, ginger, and cinnamon; dot with 4 tablespoons butter. Bake until well browned and tender, about 1 hour. Cool at room temperature. Scoop out the flesh.

Step 2 - Combining the ingredients: In a medium stockpot, heat the oil with 2 tablespoons more butter over medium heat. Sauté the onion just until tender. Add the squash and salt and pepper to taste. Add 4 cups heated stock and bring to a boil. Reduce the heat and simmer, stirring occasionally, for about 20 minutes.

Step 3 - Sautéing the apple garnish: While the soup simmers, prepare the apples. Melt the remaining 2 tablespoons butter in a small skillet over medium heat. Add the apple and cook, stirring occasionally, until golden, about 5 minutes. Set aside and keep warm.

Step 4 - Adjusting the seasonings: Stir the nutmeg into the soup. Taste and adjust the spicing, adding more ginger and cinnamon to taste.

Step 5 - Pureeing the soup: With an immersion blender, puree the soup in the pot, adding more warm stock if necessary to bring it to the desired fluid consistency. Taste the soup and adjust the flavor by stirring in 1 to 2 tablespoons honey or maple syrup and squeezing in the juice of the lemon half.

Step 6 - Serving the soup: Ladle the soup into heated serving bowls. Carefully mound some of the caramelized apple in the center of each bowl. Garnish with chives. If desired, drizzle a little cream over each serving.

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Wolfgang's Roasted Butternut Squash Soup