Seasons 52: Roasted Butternut Squash Soup

Here's another recipe from Seasons 52. As usual, I messed up the recipe. I didn't scoop out the flesh of the butternut squash and I think that made the soup being a little grainy. Or is butternut squash normally grainy (this is my first experience with this type of squash)? As a result, the soup was a partial miss in my house. It tasted really, really good but the texture made the soup hard to finish. Eaten with sourdough bread the soup was fantastic, but eaten on its own you dealt with the grainy texture.

If you've done a recipe with butternut squash before can you tell me how the squash tastes?

Roasted Butternut Squash Soup
Source: Seasons 52
Serves 6 to 8

1 ea Butternut squash – about 4_ packed cups
2 ea Apples (not red), peeled, cored and sliced
1 Tbs Brown sugar
1/2 tsp Cinnamon, ground
1 Tbs Canola oil
1 ea Onion, Spanish, peeled and diced
1 Tbs Ginger, minced
1 quart Vegetable stock (low-sodium)
1 tsp Chipotle Tabasco
2 Tbs Honey
1 Tbs Kosher salt

Garnish:
1 ea Apple, washed, cut in small slivers
Dollop Sour cream, reduced fat
Pinch Chives, sliced fine
Pinch Pumpkin seeds, toasted

Gather and measure all ingredients. Wash and prep veggies, cut squash in half, lengthwise and spoon out seeds.

Place squash halves and apples on foil-lined cookie tray, cut side up. Combine sugar and cinnamon and sprinkle mix evenly onto squash. Roast squash halves in 350º oven for 45 to 60 minutes until tender.

Cool at room temperature for 30 minutes until able to handle. Scoop pulp from skins. Reserve pulp for soup.

Heat oil in soup pot at medium heat. Add apples, onion and ginger. Sauté for 5 minutes until tender and sweet. Add vegetable stock. Stir in cooked squash pulp. Simmer on low heat for 15 minutes. Add Tabasco, honey, and salt. Puree fine in a blender until smooth.

Garnish with apple slivers, sour cream, chives, and toasted pumpkin seeds.