3 medium sized butternut squash, cut in half with the seeds removed
1.5 tbsp rubbed sage
1.5 tbsp brown sugar (optional)
6-12 thyme sprigs
Extra Virgin Olive oil for drizzling
1 qt. hot vegetable stock (or broth). Chicken stock or broth can be substituted.
8 oz. heavy cream, half-and-half, or milk
Salt and Pepper, as needed
Chopped pecans, for garnishing
Preheat oven to 350 degrees. Line a sheet pan with foil, spraying down with non-stick food spray or light coating of vegetable oil
Lay butternut squash halves flesh-side up, drizzle with extra virgin olive oil and season with salt, pepper and rubbed sage. Brown sugar can also be used, if desired.
After seasoning, lay 1 or 2 thyme sprigs on top of squash and roast in the oven approx. 1 hour to 1.5 hours. Check the flesh periodically with fingers or fork to gauge how tender it is.
Once the flesh is tender, take out of the oven and cool slightly for 10 - 15 minutes. After cooling, peel off and discard the skin or use a tablespoon to scoop out the flesh, going as close to the skin as possible so as to get out all of the butternut squash. If squash is not scooping out easily, and still hard, keep in the oven a little longer.
In approx. 1-cup batches, puree the squash in a food processor, gradually adding in the hot vegetable stock to thin it out. Consistency should be like thin pudding. Once all of the squash is pureed, put into a pot and transfer to stovetop.
Heat your soup slowly, at low heat, for 30- to 40-minutes. Gradually add in your heavy cream, about 2 oz. at a time, as needed. Cream will lighten color of soup to pale orange. Season accordingly with salt and pepper
Garnish individual servings with chopped pecans, if desired.
Soup holds for about 5 to 7 days, or freezes for about 3 to 5 months.
Hint- If squash is too hot to hold when scooping out flesh, hold squash with a clean hot pad or towel to protect your hands.