- 5 pounds butternut squash, cubed
- 8 tablespoons unsalted butter, divided
- 1 ½ teaspoons kosher salt, plus more to taste
- ½ teaspoon black pepper, plus more to taste
- 1 small vidialia onion, diced
- 8 leaves fresh sage
- 1 ½ Granny Smith apples, peeled and diced
- 4 cups vegetable stock
- 2 cups water
- ¾ cup heavy cream
- 1 cup walnuts
- 2 tablespoons brown sugar
- 1/8 teaspoon cayenne pepper
- Toss butternut squash with 3 tablespoons melted butter, and kosher salt and black pepper to taste in a mixing bowl. Transfer to a baking sheet, and roast at 425ºF for 40 minutes or until knife tender.
- In a large sauce pan, melt 3 tablespoons of butter over medium-high heat. Stir in onion, sage, apple, and kosher salt and black pepper to taste. Sweat for 10 minutes.
- Add in roasted squash, vegetable stock, water, 1 ½ teaspoons kosher salt, and ½ teaspoon black pepper. Bring to a boil, reduce heat, and simmer for 20 minutes.
- Remove from heat, and add heavy cream. Blend with an immersion or traditional blender.
- To make the candied walnut topping, melt 2 tablespoons butter in a sauce pan over medium-high heat. Toss in walnuts until well-coated. Stir in brown sugar and cayenne pepper. Once caramelized, transfer the candied walnuts to a parchment paper-lined baking sheet to cool.
- Serve each bowl of butternut squash soup with a sprinkle of candied walnuts on top.
Recipe by Paul Tebbets of Benjamin’s Western Avenue Burger Bar, 900 Western Ave., North Side. 412.224.2163.