Recipe provided by Austin Personal Chef: Carlos CruscoIngredients
5 tbsps. Extra virgin olive oil
2-3 pounds butternut squash, peeled, halved, seeded, and cut into 1-inch pieces (about 6 cups)
3 tbsps. unsalted butter
1 sweet onion – roughly chopped
2 Carrots – peeled and roughly chopped
4 Garlic cloves – rough chop
2 tsps. coriander – ground in mortar pestle
1 cinnamon stick
5 sprigs thyme
2 Bay leaves
1/2 cup roasted apple sauce
3 cups stock (vegetable or chicken stock works)
1-2 cups water (if needed)
Coarse Sea salt and freshly ground pepper
Additions: Green Onions, Toasted Pepitas, Sour Cream, Toasted Croutons
Directions
Preheat oven to 450 degrees. Place squash on parchment covered sheet pans. Dress with olive oil and season with salt and pepper. Cook for 45-60 minutes until squash is soft and golden. Remove and set aside.
Melt butter in large pot over medium-high heat. Cook onion and carrots, stirring occasionally, until softened and golden, about 10-15 minutes. Season with salt/pepper.
Add garlic, squash and continue cooking for a few minutes.
Add coriander, cinnamon stick, thyme and bay leaves. Stir to combine.
Add apple sauce, stock and water if needed; increase heat to high and bring to a boil. Reduce heat, cover, and simmer until all vegetable are tender, 15-20 minutes. Discard thyme, bay and cinnamon stick.
Working in batches, puree soup in a blender until very smooth. Return soup to pot and taste. Season with salt and pepper if needed and cover to keep warm or reheat if necessary.
To serve, ladle into warm bowls and garnish with your choice of Green onions, Toasted Pepitas (pumpkin or butternut squash seeds), Sour Cream and Toasted Croutons. Enjoy!
