The smells wafting into your home from the simmering soup are amazing! Mmmmm.. says Annie Muto
Makes 4 – 5 servings
- 1 – 2 pound butternut squash
- 1 medium yellow onion, diced
- 1 cup chopped tart apple, diced
- 1 28 oz. organic chicken or vegetable broth
- 1 Tbsp olive oil
- 1 tsp orange zest
- 1 whole vanilla bean
- 1/2 tsp. nutmeg
- 1/2 cup milk
- Preheat oven to 400 degrees.
- Cut butternut squash in half (long ways) and remove seeds.
- Rub olive oil on both sides of squash and roast on baking sheet (face down) for 1 hour.
- Remove squash from oven and remove skin, it should peel right off; cut squash into cubes.
- Heat oil in large stainless steel pot; add onion and 2/3 cup of the apple, sauté until slightly browned.
- Add squash pieces, broth, orange zest, nutmeg, and salt to pot and bring to a boil.
- Cut open the vanilla bean lengthwise and scrape the inside into pot.
- Reduce heat and let simmer for about 30 minutes.
- Blend the soup in batches until creamy, fold in milk heavy and set aside in separate bowl.
- In the same pot, gently sauté remaining apple pieces until slightly brown.
- Return reserved soup into pot and let simmer for another few minutes at low heat.
- Add salt and pepper or more nutmeg as needed to taste. ladle into warmed bowls and add another dash of nutmeg; serve immediately!
This recipe has been developed by Annie Muto who will be interning with me.