Roasted Butternut Squash Soup

This is another version of Butternut Soup previously posted. This one has the squash roasted first, which gives it a little darker color.

Roasted Butternut Squash Soup

4 pounds whole butternut squash (about 2 medium), halved lengthwise and seeds removed

2 tablespoons unsalted butter, split 

1 medium Granny Smith apple (about 8 ounces), peeled and diced

1/2 medium yellow onion, diced

8 fresh sage leaves

2 1/2 cups low-sodium vegetable or chicken broth

2 1/2 cups water

1 1/2 teaspoons salt

1/4 teaspoon freshly ground black pepper
1/3 cup heavy cream

 Heat the oven to 425°F. Line a baking sheet with aluminum foil. Place the squash pieces cut-side up on the baking sheet. Melt 1 tablespoon of the butter and brush all of it over the tops and insides of the squash halves (alternatively, you can rub it on evenly with your fingers). Season generously with salt and pepper. Roast until tender, about 50 minutes to 1 hour.

Melt the remaining tablespoon of butter in a large saucepan or Dutch oven over medium heat. Add the diced apple and onion, and sage, season with salt and pepper, and cook, stirring occasionally, until softened, about 7 minutes. Remove the pan from the heat and set aside.

When the squash is ready, cool enough to handle. Using a large spoon, scoop the flesh into the saucepan with the sautéed apples and onions; discard the skins.

Add the broth, water, and salt and pepper, bring to a boil over medium-high heat. Reduce the heat to medium low and simmer, stirring occasionally and breaking up any large pieces of squash about 15 minutes. Remove the pan from the heat and stir in the cream.

Using a blender, purée the soup in batches until smooth, or use an immersion blender. Take care not to burn yourself if using a blender. Taste and season with salt and pepper as needed.