Recipes

Method

1. Heat the oven to 425°F & line a baking sheet with aluminum foil. Place the squash pieces cut-side up on the baking sheet.
2. Melt 1 tablespoon of the butter and brush all of it over the tops and insides of the squash halves.  Season generously with salt and pepper. Roast for around an hour until soft to the touch.
3. Meanwhile, peel, core, and dice the apple into medium size chunks.
4. Cut the onion into medium size chunks and melt the remaining tablespoon of butter in a large saucepan over a medium heat.
5. Add the apple, onion, and sage, season with salt and pepper, and cook, stirring occasionally, until softened, about 7 minutes. Remove the pan from the heat and set aside.
6. When the squash is ready, set the baking sheet on a wire rack until the squash is cool enough to handle. Using a large spoon, scoop the flesh into the saucepan with the sautéed apples and onions; discard the skins.
7. Add the broth, water, and measured salt and pepper, stir to combine, and bring to a boil over medium-high heat. Reduce the heat to medium low and simmer, stirring occasionally and breaking up any large pieces of squash, until the flavors meld, about 15 minutes. Remove the pan from the heat and stir in the cream.
8. Using a blender, purée the soup in batches until smooth, removing the small cap (the pour lid) from the blender lid and covering the space with a kitchen towel (this allows steam to escape and prevents the blender lid from popping off). Alternatively, use an immersion blender. Taste and season with salt and pepper as needed. Serve garnished with the pumpkin seeds, if using.