This is one of my favorite fall soups. It’s kind of a froo-froo soup, but I love it! Since I was on a soft diet at the time I made this batch, I don’t show the pecans on top. You will just have to imagine it or make it yourself. I don’t remember where I got this recipe from, but the original author suggested drizzling hazelnut oil on top. I have never bothered finding it in a store, so I have no idea if that would make it better or not. Most likely the answer is yes. If you try it, let me know if it’s worth it!
4 pounds butternut squash, peeled and cut into 1 inch cubes
4 large sweet-tart apples (Empire, Braeburn, Cameo, or Pink Ladies), unpeeled and cut in fourths
1/4 c. olive oil
1 1/4 tsp salt
1/4 tsp black pepper
1 T. fresh sage or 1 tsp dried
6 c. chicken broth (or vegetable broth if you want it to be vegetarian)
1/3 c. pecans, chopped and toasted (optional)
Preheat oven to 450 degrees. Combine butternut squash, apples, oil, salt, and pepper in a large bowl. Spread onto an aluminum foil-lined baking sheet and bake for 30 minutes, stirring once. Bake until squash and apples are very tender. Place 1/3 in blender along with 2 c. chicken broth. Blend and then place in sauce pan. Continue with the rest of the apple mixture and chicken broth. Cook blended soup in saucepan for at least 6 minutes, stirring frequently. May top with pecans and a drizzle of hazelnut oil if desired.