Roasted Winter Squash Soup
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
Soup
  • 2lbs winter squash (acorn, hubbard, butternut etc.) halved and seeded
  • 3 tbs unsalted pastured butter or ghee
  • 1 medium onion peeled and coarsely chopped
  • 1 tbs fresh sage chopped
  • pinch of ground allspice
  • 1 small gala apple or asian pear, peeled, cored, and diced
  • 6 cups chicken broth (see note)
  • freshly ground black pepper to taste
  • fresh lemon juice to taste
  • sea salt to taste
  • ¼ cup chopped walnuts toasted
Sage Butter
  • 3 tbs pastured butter or ghee
  • 1 tbs fresh chopped sage
Instructions
Soup
  1. Preheat oven to 375° F.
  2. Pour 2 cups chicken stock in a baking sheet and place squash face down on the sheet. The chicken stock in the pan will steam the squash while it's roasting and add a little more flavor.
  3. Place squash in oven and bake until tender, about 1 hour. Let cool slightly.
  4. While the squash is roasting, melt butter in medium saucepan over medium heat.
  5. Add onion, sage and allspice and reduce heat to low. Cover and cook until onions are tender, about 10 minutes.
  6. Stir in apple and remaining stock. Bring to a simmer and cook uncovered until apple is tender. About 15 minutes.
  7. Scoop out squash pulp and add to pan and simmer for about 5 minutes. Let soup cool slightly.
  8. Strain off all liquid and set aside for later use.
  9. Purée squash mixture in food processor or blender until smooth.
  10. Add purée back to pan and add liquid back into soup until desired consistency is reached.
  11. Add salt and pepper to taste. Garnish with toasted walnuts and sage butter
Sage Butter
  1. Melt butter in a small saucepan over medium heat until it browns stirring occasionally. About 10 min.
  2. Once butter is browned, stir in sage and remove from heat.
Notes
Like any soup, you're going to need to start with a good stock (broth). You can buy your chicken stock from the store, but it's always better to make your own from scratch. There are many health benefits to making your own stock. Diane Sanfilippo of Balanced Bites has a great post that covers many of these benefits including reducing cellulite. I found my method from the book 'Deep Nutrition: Why Your Genes Need Traditional Food' by Catherine and Luke Shanahan. Sean Croxton, of Underground Wellness, has a great post here on the proper method to make a good chicken stock. In his post, he includes a video of him talking to Catherine and Luke via video chat while making his stock.
Recipe by Pastured Kitchen at https://www.pasturedkitchen.com/recipes/roasted-winter-squash-soup/