My soup came out stringy. Did I choose a bad squash?

Strings usually mean the squash was under roasted or very large and old. Choose a squash that feels heavy for its size, with matte tan skin and a long thick neck, and roast until the flesh collapses at a touch. A full minute of blending also erases most fibers.

The yogurt curdled into white flecks. What went wrong?

The soup was boiling or the yogurt went in fridge cold. Always temper it: whisk the room temperature yogurt with a ladle of hot soup until smooth and warm, then stir it back in off the heat. Flecked soup still tastes fine and blends smooth again with ten seconds of immersion blending.

Can I make this soup without a countertop blender?

Yes. An immersion blender used directly in the pot works well, as long as the head stays submerged and you blend for at least two minutes. A food mill is the old fashioned third option. Avoid a food processor, which leaks thin liquids and leaves the texture coarse.

What can replace the apple if I do not have one?

A ripe pear is the closest swap and roasts the same way. Half a cup of unsweetened applesauce stirred in at the simmer works too. Or use a large carrot on the tray for a quieter sweetness; the soup will taste more purely of squash and sage.

Does this butternut squash soup freeze well for a make ahead Thanksgiving?

It freezes very well for up to three months, with two conditions: freeze it before adding the yogurt, and freeze the garnish separately or make it fresh. Thaw overnight in the refrigerator, reheat gently without boiling, then temper and stir in the yogurt just before serving.

Healthy Butternut Squash Soup with Roasted Apple

Ingredients

Scale

1 large butternut squash, about 3 pounds (1.4 kg), halved lengthwise and seeded
1 medium yellow onion, quartered
1 small Honeycrisp apple, halved and cored
4 cloves garlic, unpeeled
2 tablespoons olive oil, divided
1 teaspoon fine sea salt, divided, plus more to taste
1/2 teaspoon black pepper
1 tablespoon chopped fresh sage, or 1 teaspoon dried rubbed sage
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3 1/2 cups low sodium vegetable broth, plus more as needed
1 tablespoon pure maple syrup, optional
1/2 cup plain nonfat Greek yogurt, at room temperature, plus more for serving
1/4 cup raw pumpkin seeds (pepitas), 1 teaspoon maple syrup and a pinch of salt, for the garnish

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Instructions

Heat the oven to 425 degrees F (220 degrees C). Line a large rimmed baking sheet with parchment paper.
Arrange the squash halves cut side up on the sheet with the onion quarters, apple halves and garlic cloves. Drizzle with 1 tablespoon of the olive oil, sprinkle with 1/2 teaspoon of the salt and all the pepper, then turn the squash cut side down.
Roast for 35 to 40 minutes, until the squash flesh is very tender when pierced and the cut edges are deeply golden.
Rest the tray for 10 minutes. Scoop the squash flesh into a large pot, squeeze the garlic out of its skins, and add the roasted onion and apple.
Add the sage, cinnamon, nutmeg, remaining salt, remaining olive oil and 3 cups of the broth. Simmer gently for 10 minutes.
Blend until completely silky, working in batches if needed, and add the remaining broth a splash at a time until the soup pours like thick cream.
Temper the yogurt with a ladle of hot soup, then stir it into the pot off the heat. Add the maple syrup if you like, and adjust the salt.
Toast the pumpkin seeds in a dry skillet for about 3 minutes, add the teaspoon of maple syrup and the pinch of salt, stir 30 seconds more, and tip onto parchment to cool.
Serve the soup with a yogurt swirl and a spoonful of the maple pepitas over each bowl.

Author: Nourish Table
Prep Time: 15 minutes
Cook Time: 45 minutes