catapult magazine

catapult magazine

Vol 4, Num 2 :: 2005.01.28 — 2005.02.10


Butternut Squash Soup

For years I thought I didn't like butternut squash until I tasted a
delicious soup made from the fall vegetable at a restaurant. I tried to
come up with something similar in my kitchen, and ended up with this
recipe—where the sharp tang of a Granny Smith balances the deep
sweetness of the squash. It's time-consuming but not particularly
complex, which means a beginner can succeed with it, yet it will stand
out as unique when serving it to friends.


  • 3 1/2 to 4 pounds of butternut squash (weighed whole)


  • 1 large onion


  • 2 Granny Smith apples


  • olive oil


  • salt and pepper


  • thyme


  • 2 cans vegetable broth


  • grated asiago cheese (for garnish)


  1. Preheat the oven to 425. Line a casserole pan with foil.



  3. Peel, seed, and chop squash into a large dice. Do the same for the apples and onion.


  5. Toss the vegetables in the pan with oil, salt, and pepper.


  7. Roast, stirring every 10 minutes, until the vegetables are
    tender when pierced with a fork and lightly browned, about 40 minutes.


  9. Pour vegetable broth into a large saucepan and add thyme. When the vegetables are done, add them to the mixture.


  11. Cover the saucepan and cook at medium temperature for one
    hour. Use an immersion blender to thoroughly blend everything together.


  13. Ladle into bowls and top with a tablespoon or two of grated asiago cheese.


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