Cook Squash: Rinse a whole butternut squash, and cut in half lengthwise with a large knife. Scoop out and discard seeds. Place the two halves cut side down in a microwaveable baking dish. Add water and cover with wax paper. Microwave on high for 10-14 minutes or until flesh is soft when pierced with a fork. Use caution as dish and squash will be very hot. Let cool. Scoop out flesh, place flesh in a blender, and set aside. Discard outer skin. If the blender has a 64 ounce capacity, you’ll be able to run the blender in one batch. Otherwise, divide the blender ingredients into two batches.
Sauté: In the meanwhile, sauté the onion and celery in olive oil in a medium-sized soup pot on a medium-low to medium flame for about 15 minutes, or until tender. Stir periodically. Add the apple, and sauté for about 5 minutes more. Then add the sage, and sauté for an additional 5 minutes. Turn off the flame when the apple is soft and the onions and celery are lightly caramelized. Let cool, then add mixture to the blender. Set the empty pot aside.
Blend: Next add the vegetable broth to the blender. Do not run the blender yet if the ingredients are hot. Place the lid on, and turn the blender on medium for about 30 seconds, then run the blender on high for about 1 minute or until soup is very smooth and well blended. Check the thickness of the soup, and add a couple splashes of broth or water if a thinner consistency is desired.
Season: Wipe out the pot, and return the blended soup to the pot. Add the nutmeg, salt, and pepper and combine. Use my seasoning measurements as a guide, but season to your palate. Warm for a few more minutes and serve, or refrigerate to serve later. Flavors meld and intensify when served the next day.
Serving option: Add a generous sprinkle of croutons, parmesan crisps, or toasted pumpkin seeds.
Notes
How to store: Store butternut squash soup in the refrigerator for 4 days in an airtight container.
How to freeze: This soup freezes well. Freeze in a freezer safe container for up to 6 months. I like to freeze it in individual portion sizes. Leave about half an inch of empty space at the top of a jar so the soup has room to expand while freezing.
How to reheat: Reheat this soup in the microwave or in a saucepan over medium heat until warmed throughout. Add a splash of veggie broth if needed to loosen it up.
If the soup tastes slightly bitter, add a dash of maple syrup.
If there is no microwave available, the butternut squash can be roasted in the oven. A food processor can be used to purée the soup instead of a traditional blender. Process it in batches if needed.
Grate the nutmeg fresh if possible. There is a big difference in flavor, and only takes a few seconds to do.