Roasted Butternut Squash Soup

With Fall upon us and a great selection of squash at the supermarket, we've been feasting on Roasted Butternut Squash soup and homemade ravioli stuffed with roasted butternut squash, chipotles and cream  Oh my....Mr. Man has been in Heaven.  So many friends have asked for the soup recipe, so here, compliments  of Williams-Sonoma, it is.  Enjoy!

Roasted Butternut Squash Soup

Roasting the squash first makes the fall soup smoky and sweet, while the apple adds  touch of tartness.

Preheat the oven to 400 degrees, and pour 1 1/2 cups (12 fl oz/375 ml) water into a baking pan.  Cut a
2 1/2 lb butternut squash in half lengthwise, discard the seeds, and rub the cut sides with 2 teaspoons olive oil. Place the squash, cut side down, in the pan and bake until the tip of a knife pierces the skin easily, 45-50 minutes. When cool enough to handle, scoop out the pulp; you should have about 3 cups ( 1 1/2 lbs).

Next, in a 3 qt saucepan over medium heat, melt 3 tablespoons unsalted butter. Add 1 small chopped yellow onion and  1 peeled, cored, and chopped Granny Smith apple and saute until softened, 10-12 minutes. Add 2 chopped garlic cloves and saute for 1 minute.  Add 2 cups chicken stock, the squash pulp, 1 teaspoon kosher salt,  and 1/4 teaspoon white pepper.  Bring to a boil, reduce the heat to low, cover, and simmer until slightly thickened, about 10 minutes. 

Puree the soup,  then stir in 1/4 teaspoon ground coriander  and 1/8 teaspoon ground nutmeg.  Adjust the seasonings and serve right away, garnishing each serving with 1 tablespoon sour cream and a sprinkle of ground cinnamon.