This one comes together quickly, and results in a gloriously smooth and creamy texture. It seems impossible that there is no dairy, except the garnish. The taste is flavorful and full, not watery or brothy. Everyone swears there must be cream in it!
Breaking down the squash takes some time, but this method from Gourmet streamlines it: leave it whole and peel it with a high-quality peeler. Then,slice off the round bulb part from the cylindrical part. Slice the cylindrical part into 1 inch thick rounds, and then cube those. The round part needs to be first sliced in half, then seeded, and then treated the same as the cylindrical part.
Or you can just buy the pre-peeled and cubed variety available at most groceries.
Adapted from Bon Appetit, October 2003
- 1 tablespoons butter
- 1 large onion, chopped
- 1/2 teaspoon ground nutmeg
- Cinnamon stick or dash of cinnamon
- 4 1/4 pounds butternut squash, peeled, seeded, cut into 1-inch cubes
- 4 1/4 cups (or more) vegetable broth or chicken stock
- 1 large apple (or 2 small), peeled, cored, diced (Granny Smith, Gala, etc.)
- 1/2 cup apple juice (optional)
- Cayenne or chili powder, if you'd like to spice it up a bit
- Nonfat Greek yogurt (optional)
- Chopped fresh chives (optional)
Melt butter in large pot over medium-high heat.
Add onion, nutmeg, and cinnamon stick; sauté until onion begins to brown, about 5 minutes.
Add squash, 4 1/4 cups broth, apple, and apple juice, if using.
Bring to boil; reduce heat and simmer uncovered until squash and apple are tender, about 30 minutes.
Remove cinnamon stick, if using. Working in batches, puree soup in blender until smooth. Return soup to pot.
Season to taste with salt and pepper, and a touch of cayenne or chili powder if you like. Bring soup to simmer, thinning with more broth if desired. Ladle soup into bowls. Garnish with yogurt and chives.
Freezes well (just add garnishes prior to serving).