If you love butternut squash soup, then this is the recipe for you! I bought a soup maker a few months ago, and I've been trying to adapt some of my favorite soup recipes so that I can really make the most of it. I've found that whilst the soup maker does an amazing job of cooking and blending all the ingredients, I still like to take the time to prep some vegetables before hand. I roasted the butternut squash and browned the onion and apple before throwing them all in to the soup maker. Adding in those extra steps really helps to make a deliciously rich and hearty soup.
*I really like my soup maker. I spent a lot of time reading Amazon reviews and picking the one I felt would work best for me. In the end I went for one that has multiple settings so you can also make nut milks, purees, pastes, juices etc. It also holds a ton of soup! I'm perfectly happy making a batch of soup for the whole week and eating it every day, so this one works great for me. I do wish my soup maker had come with more detailed instructions and maybe a few example recipes, but I'm slowly figuring out the best ways to use it. More info and an affiliate link at the bottom of this post*.
24oz cut butternut squash
half small onion
half small granny smith apple
2 tbsp butter
small bunch of sage
salt and pepper
2 cups chicken broth
1 cup water
1/4 cup heavy cream
a few pumpkin seeds for garnish
1. Line a cookie tray with foil and throw on the butternut squash. Melt 1 tbsp butter and pour it over the squash, rubbing it in with your hands so that it's all evenly coated. Season with salt and pepper and roast at 425F until tender, about 25 mins.
7. When your soup is finished, add the heavy cream and stir.
8. Serve with a sprinkle of pumpkin seeds and an extra little dollop of cream for good measure.
Let me know if you try this too and what you think. I'd love to hear your thoughts.