Time: 1.5 hours (1 hour roasting, the rest making the soup)
This is the 2nd year I've made this for Thanksgiving and it's delicious - even better if you make it a day or so ahead. The little bit of cayenne adds a tiny kick at the end, but not burning.
1 large butternut squash, roasted then cut into pieces (mine was 4 lb.)
1 large onion, diced (I used a big sweet Vidalia onion)
1 apple, peeled, cored, and diced (I used a Granny Smith)
1/4 lb. butter (1 stick, or 8 Tbs)
32 oz. chicken broth (or if you want this vegetarian, use 8 cups water and equivalent amount of vegetarian boullion to make 32 oz.)
2 cups half & half (I used fat free, or light cream)
1/2 tsp dried tarragon
1/8 tsp. cayenne pepper
salt to taste
pepper to taste
Take a 4 lb. butternut squash, quarter it lengthwise, scoop out the seeds, rub with olive oil, then roast for 60+ min. at 350 degrees F or until tender. Cool and peel.
In a pot, saute the onion and apple with the butter until they are soft. Add the squash and the broth. Using an immersion mixer (or in batches using blender), blend until smooth. Add tarragon and cayenne pepper. Simmer for 20 minutes. Add half & half and heat through (do not boil). Add salt and pepper to taste. Serve.
(If you cool and serve later, you may need to add more broth or half & half, as the soup will thicken upon cooling.)