Butternut Squash Soup

2 whole medium size butternut squash, cut in half lengthwise, discard seeds
1 tablespoon sweet cream butter
Salt and pepper
1 tablespoon sweet cream butter
1 firm tart apple, peeled and diced
1 cup diced sweet onions
8 fresh sage leaves (1 teaspoon dried ground sage)
2 1/2 cups chicken broth
2 1/4 cups water
Salt and pepper
1/2 cup heavy cream
Sliced green onions and dollops of sour cream (or whipped cream cheese) for garnish (optional)

Place the halved and seeded squash on a foil-lined baking pan-outside skin side down. Brush or rub a tablespoons of the butter on the inside fleshy side, salt and pepper. Place in a 400 degree oven and bake for an hour. The squash will become soft and easy to remove with a big spoon. While the squash is baking, melt the next tablespoon of butter in a large heavy saucepan or Dutch oven. Add the apples, onions, sage, salt and pepper and cook - stirring on and off for 5-7 minutes - until the apples and onions are soft. When the squash is ready, remove from oven, let it cool and then scoop out all the insides with a big spoon. Discard the shell (unless it's in pretty good form with no holes and could actually be filled with the soup for serving-a cool presentation. May need a little propping up along bottom to keep even.) Add the cooked squash to the cooked onions and apple mixture. Pour in the broth and water. You may want to add a little more salt and pepper at this point (totally your preference). Stir all the ingredients together and bring to a low bubbling boil. Let it simmer, watching to insure it doesn't get too hot. Simmer for about 15 minutes. Smash any big hunks of squash. Take the pan off the stove and stir in the cream. I like to take small batches and purée in my blender until all of the soup is smooth.

It makes it a less messy process if you remove the little round cap on top of the blender and pour in small amounts at a time as it processes. Serve it hot or let it cool and refrigerate or even freeze until time to serve. When serving, I like to garnish with whatever I may have on hand ... a dollop of sour cream or whipped cream cheese and sliced chives, homemade croutons and/or a dollop of plain yogurt or sliced green onions or even roasted pumpkin seeds, nuts or granola and yogurt......lots of options and all are personal preference.

This recipe is shared September 29 - October 3, 2014
on NewsTALK 94.3 FM, AM 570 WKYX, AM 1560 WPAD,
AM 1450 WDXR, and AM 1320 WNGO.
Ro's recipes are sponsored by Banks Market
on Lone Oak Road in Paducah, KY.
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