WOW OH WOW!!! Where has the time gone. The years continue to fly by. I remember as a child when I couldn’t wait to be 7 years old. It seemed to take for ever for that birthday to come. When it finally did arrive I all but missed it.
Fifteen years ago we were looking at the beginning of a new century. There was so much speculation as to how the change from the 1900’s to the 2000’s would affect life as we knew it. From potential power outages to people hoarding food. Eric and I spent that New Years Eve at Disney World with our long time friends, Spence and Carol. As a precaution, Disney shut down all rides a few minutes before midnight and had portable lighting throughout Magic Kingdom. Midnight came and went without any major incidents or interruption of computers or other systems. The first ride of the New Millennium for us was The Runaway Mine Train. Such wonderful memories.
We had another wonderful Christmas with family and friends. There is nothing like having Christmas with small children in the house. The girl’s were here. The two granddaughters and then two grand-dogs. Brisa spent the day hiding out in the master bedroom. There was just too much going on to please her!
Leftovers are pretty much gone. The last of the ham was packaged and frozen. I had about 2 pounds of butternut squash in the refrigerator begging to be cooked. This so happened to be the portion with the seeds and was just the right amount to make soup for 2 or 3. The recipe I found on-line called for butter and heavy cream. As I still fight the cholesterol battle I wanted to make the soup a little healthier and think I succeeded without compromising taste.
roasted butternut squash soup
- 2 pounds butternut squash, halved, seeds removed and cut into fourth (Reserve the seeds to roast as a garnish if desired.)
- olive oil, 1 to 2 tablespoons divided
- 1 small to medium apple, cored and cut into 1 inch dice
- 1/2 medium yellow onion, finely chopped
- 8 fresh sage leaves
- 2 to 3 cups chicken stock
- pinch of nutmeg
- kosher salt to taste
- freshly ground black pepper to taste
- 1/2 cup Greek yogurt
Preheat oven to 425°. Line a baking pan with foil. Place the cut squash flesh side up on foil, drizzle lightly with olive oil, season with salt and ground black pepper to taste. Roast the squash for 30 to 45 minutes or until fork tender. Allow to cool.
While squash is cooling add about 1 tablespoon olive oil to a medium saucpan. When warm add the diced onion and saute until tender. Add in the diced apple and sage. Cook along with a small amount of chicken stock. until apple is soft.
When squash to cool enough to handle remove peel. Place squash in saucepan with onion-apple mixture. Add in about 2 cups of stock. Using an immersion blender, puree until smooth adding additional stock as needed to reach the desired consistency. Season with a pinch of nutmeg and additional salt and black pepper if needed. Stir in yogurt until well blended. Allow soup to warm over medium heat until well heated.
To roast the seeds: Place seeds in a small strainer and rinse well under running water. Spread out on baking sheet and allow to dry. Once dry drizzle lightly with olive oil and sprinkle with salt. Place in preheated oven at 275° for 10 to 15 minutes or until seeds are lightly browned.
This recipe took approximately an hour to prepare and made 3 very nice servings. The soup was wonderful for a cool winter day with a tossed salad. Hope you enjoy!