This smooth yet hearty soup is perfect for those lingering cool evenings of late winter/early spring.
Are you familiar with the restaurant Seasons 52? There are several locations throughout the U.S.. I’ve eaten at the Seasons 52 in Scottsdale, Arizona several times and most recently at a blogger meet-up at the restaurant in Los Angeles. Seasons 52 prides itself in preparing dishes that have seasonally inspired ingredients, use rustic cooking techniques to bring out natural flavors and are inherently lighter. Nothing on their menu is more than 475 calories!! Chef Russell Johnigan of the Los Angeles Seasons 52, shared how easy it is to make Seasons 52 Butternut Squash Soup Recipe.Anytime you can duplicate a restaurant quality dish at home, like this soup from @Seasons52, you know… Click To Tweet
Seasons 52 Butternut Squash Soup Recipe
1 pound Butternut Squash
2 Granny Smith Apples- peeled and cored
1 onion- peeled and diced
1 tablespoon brown sugar
½ teaspoon cinnamon, ground
1 tablespoon fresh ginger, minced
1 tablespoon canola oil
1 quart vegetable stock (low-sodium)
1/2 teaspoon Tabasco sauce
2 tablespoons honey
1 tablespoon Kosher salt
Chop the squash and apples and put in a mixing bowl. Sprinkle with brown sugar and spices then drizzle with olive oil and stir all together until well mixed. (The olive oil helps the sugar and spices to adhere to the squash and apple). Spread the mixture on a greased cookie sheet and roast at 350 degrees for 20 minutes.
While the squash, apples, and spices are roasting, chop and sauté the onions until caramelized – about 3 minutes. Carefully add vegetable broth, salt, honey and Tabasco sauce and let it come to a boil. Put the liquid in a blender. Add the roasted fruit and vegetables. Puree until smooth. Serve immediately with crusty bread. I have to admit, even though this is a popular dish at Seasons 52, I was a tad hesitant to try the soup. I am not a “squash of any kind” fan. But one sip and I knew this soup was a winner. The spices and apple added a familiar flavor and putting the soup in the blender softened the texture of the squash. The result: Delicious!!
Do you have a favorite homemade soup recipe?