Ingredients :
- 3 tablespoons olive oil
- 2 tablespoons honey
- 1 large butternut squash peeled, quartered lengthwise, and seeded
- 2 yellow onions peeled and quartered
- 1 Granny smith apple peeled, quartered, and cored
- 5 cups chicken broth or vegetable broth
- Salt and freshly ground black pepper
- 1/4 teaspoon ground nutmeg
- 1/2 cup half-and-half plus more for drizzling
- 1/3 cup pistachios chopped, for garnish, optional
- fried sage leaves for garnish, optional
Directions :
- To roast the vegetables and fruit:
- Preheat oven to 450 degrees. Line a rimmed baking sheet with foil for easy cleanup. In a small bowl, stir together olive oil and honey.
- On prepared baking sheet, arrange squash quarters, onions, and apples in a single layer. Brush the cut sides of all vegetables and fruit with the oil mixture. Roast until the squash is tender and starting to caramelize and onions and apples are well-browned, about 1 hour.
- To make the soup:
- In a Dutch oven or large pot over medium heat, add squash, onion, apple, chicken broth, ½ teaspoon salt, ½ teaspoon pepper, and nutmeg. Bring to a simmer, partially cover, and cook until very tender, about 20 minutes. Remove from heat and let cool slightly.
- Working in batches, transfer the mixture to a blender or food processor and puree until smooth. Or, use an immersion blender in the pot.
- Return the soup to the pot over medium heat and stir in half-and-half. Season to taste with salt and pepper (I like ½ teaspoon additional salt). Garnish individual portions with a drizzle of half-and-half, pistachios, and fried sage leaves if desired.
