Happy St. Patrick's Day!

I heard a cute one this morning - "An Irishman is never drunk as long as he can hold onto a blade of grass to keep from falling off the Earth."  LOL!

Roasted Butternut Squash Soup

Butternut squash, which is also known as butternut pumpkin in Australia and New Zealand, is a type of winter squash that has a sweet, nutty taste similar to that of a pumpkin.  Butternut squash is good for the heart because it is low in fat and high in fiber.  This soup is quick and easy to make, as well as being very nutritious.  For more information on butternut squash, see here.

I've made this soup a number of times and had it last weekend with a pork chop and fresh baked bread.

• 4 pounds whole butternut squash (about 2 medium), halved lengthwise and seeds removed
• 2 tablespoons unsalted butter (1/4 stick)
• 2 medium Granny Smith apples
• 1/2 medium yellow onion
• 1/2 teaspoon ground sage
• 2 cups low-sodium chicken broth (vegetable broth may be used)
• 2 1/2 cups water
• salt and pepper
• 1/3 cup heavy cream
• toasted pumpkin seeds or sunflower seeds for garnish (optional)

Preheat oven to 425 F.  Line a baking pan with aluminum foil.  Place the four halves of butternut squash cut side up on the baking pan, brush with butter, and season generously with salt and pepper.  Roast until the squash is knife-tender, about one hour.

While the squash is roasting, peel, core, and cut the two apples into medium dice.  Cut the onion into medium dice.  Melt butter in a large saucepan over medium heat.  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.

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.  Add broth, water, salt, and pepper.  Stir to combine, and bring to a boil over medium-high heat.  Reduce heat to medium-low and simmer, stirring occasionally while 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.

Using a blender, purée the soup in batches until smooth.  (Remove 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.