Wednesday, October 16, 2013

Butternut Squash Soup with Crustini!

I have been searching for the perfect butternut squash recipe- I combined a few and found the most scrumptious crustini from Giada deLaurentis  on Foodnetwork to accompany it.  Do not leave out the sage or the cayenne pepper.  it will leave it flat and boring,  I am a mild salsa kind of girl, so trust me when I tell you to add it.  It isn't spicy, but adds the perfect flavor!  Happy Fall!

    • 4 pounds whole butternut squash (about 2 medium), halved lengthwise and seeds removed
    • 2 tbs olive oil
    • 2 tablespoons unsalted butter 
    • 2 medium apples, diced 
    • 1/2 medium yellow onion
    • 2 tsp. minced garlic
    • 8 fresh sage leaves
    • 2 1/2 cups low-sodium vegetable or chicken broth
    • 1 1/2 teaspoons kosher salt
    • 1/4 teaspoon freshly ground black pepper, plus more as needed
    • 1/4- 1/2 tsp. cayenne pepper
    • 1 tsp. nutmeg
  1. Heat the oven to 425°F and arrange a rack in the middle.
  2. 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 knife tender, about 50 minutes to 1 hour.
  3. Meanwhile, dice the apples and onions. Melt the remaining tablespoon of butter and add olive oil in a large saucepan. Add the apple, onion, garlic and sage.  Season with salt and pepper, and cook, stirring occasionally, until softened, about 10 minutes. Remove the pan from the heat and set aside.
  4. When the squash is done, set aside until the squash is cool enough to handle. Using a spoon, scoop the flesh into the saucepan with the sautéed apples and onions; discard the skins.
  5. Add the broth, cayenne pepper, salt and pepper,  stir and 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, until the flavors meld, about 15 minutes. Add nutmeg.  Blend with an immersion blender in the pot until smooth and creamy.  turn heat to low until ready to serve.


1/2 baguette, sliced diagonally into 1/2-inch thick slices- i used sourdough
Extra-virgin olive oil, for drizzling
2 tablespoons chopped fresh sage leaves
1 cup (2 ounces) grated fontina cheese
Kosher salt

Place sliced bread on baking sheet, drizzle with olive oil, top with sage and salt and cheese.  Bake at 400 for about 6-10 minutes, until bread is golden and cheese is melted.  

It was hard to get a good picture with the steam....