Roasted Butternut Squash Soup

I love cooking and baking this time of year. At the first nip of cool weather, when all the farm stands are filled with apples, pumpkins, and squash, all I want to do is stay in my kitchen and create. I have a list of seasonal favorites I have to make each year—apple pie, apple dumplings, apple turnovers, pumpkin cheesecake, sweet potato pancakes, cranberry-oatmeal cookies. And then there are always new recipes I want to try. I find inspiration for dishes and treats to cook everywhere—family recipes, cookbooks, magazines, friends, and the Web. I have a notebook (hard copy and in Evernote) full of recipes I’ve torn out, snipped, and gathered over the years.

In September, I tried a slow-cooker apple butter recipe I found online. It was really good! And then last month I concocted my own butternut squash soup inspired by a couple of recipes I found and some leftover roasted butternut squash I had in the fridge. It turned out great!

I’ve had my share of recipes that bombed. But half the fun is trying something new, right? Of course, my greatest joy from the frenzy of fall dishes, is not the recipes themselves but rather feeding the people I love. There’s nothing like gathering around the dinner table and feasting with family and friends.

As you begin your holiday cooking, what are some of your favorites you’ll be making this year?

Roasted Butternut Squash Soup
1 butternut squash
1 small granny smith apple – peeled, cored and cut into small chunks
1/2 small sweet onion, dices
1 tbsp. butter
4 sage leaves, chopped
2 cups Low sodium chicken stock
1/2 cup water
1/4 cup half and half
1 tsp salt
pepper to taste

For the squash: Preheat oven to 425. Cut the squash in half lengthwise; scoop out seeds with a spoon. Place the two halves cut side up on a rimmed baking sheet lined with foil. Drizzle liberally with olive oil. Sprinkle with salt. Strip a couple of sprigs of thyme and sprinkle leaves over squash. Bake for 50 minutes or until tender. Let cool a little so you can handle it.

Melt the butter in a large sauce pan or stock pot. Add the apple, onion, and sage; season with a little  salt and pepper. Cook until the apple is tender and onion is translucent, about 8-10 minutes. When the squash is ready and cool enough to handle. Scoop the flesh out with a large spoon (discard the skin). Add it to the apple and onion and break it into small chunks. Add the chicken stock, water, teaspoon of salt and fresh ground pepper (about 1/4 tsp). Stir to combine and bring to a boil. Reduce heat and let simmer for 10 minutes. Use a handheld immersion blender to purée the soup. Stir in the half and half. Season with salt and pepper to taste. Garnish with thyme leaves and popcorn (optional).