Roasted Butternut Squash Soup

Fall has arrived in our neck of the woods, and that means it’s time for soups here on the farm. This one is hearty and healthy and particularly scrumptious enjoyed with a glass of Rumple Pumpkin.

1 butternut squash (2 to 2-1/2 pounds)
1 cup chopped sweet onion
2 tablespoons butter
1 teaspoon ground sage
A pinch or two of allspice
1 large apple, peeled and chopped (I use Jonagold)
1 – 32 oz. carton of chicken broth
1-teaspoon lemon juice
salt & pepper to taste

Preheat oven to 400°. Spray a cookie sheet with cooking spray. Cut the squash in half lengthwise and scoop out seeds. Place the halves cut side down on the cookie sheet. Roast for 1 hour. Turn squash halves over and let cool.

While squash is cooling, melt butter in a large saucepan and sauté onion, sage and allspice until onion is translucent, stirring frequently. Add apple and broth and bring to a boil. Lower heat and simmer, covered, until apple is soft (8-10 minutes).

Scoop out squash and add to the soup. Stir to blend and simmer until warmed through. Cool until lukewarm.

Add lemon juice, salt and pepper. Use an immersion blender to process soup until smooth. Re-heat and enjoy with crackers and Rumple Pumpkin!