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Easy Roasted Butternut Squash Soup Recipe

Easy Roasted Butternut Squash Soup

Author: Olivia Stone | Home Chef
238kcal
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Prep 10 minutes
Cook 1 hour
Total 1 hour 10 minutes
Velvety butternut squash soup made without peeling or cubing the squash. The halves roast with onion, apple and garlic, then get scooped and blended with broth and a little cream.
Servings 6 bowls
Course Soup
Cuisine American

Ingredients

  • 1 large butternut squash about 3 lb, halved lengthwise, seeds scooped out
  • 1 large yellow onion quartered
  • 1 apple Honeycrisp or Gala, quartered and cored
  • 4 cloves garlic unpeeled
  • 2 tablespoons olive oil
  • 1 teaspoon salt plus more to taste
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon ground cumin
  • 1 pinch ground nutmeg
  • 4 cups vegetable or chicken broth plus more to thin
  • 1/2 cup heavy cream or canned coconut milk
  • 1 teaspoon apple cider vinegar or lemon juice
  • 1 tablespoon maple syrup optional
  • toasted pumpkin seeds and fresh sage for serving

Method

  1. Heat the oven to 400°F (200°C) and line a large baking sheet with parchment.
  2. Brush the cut sides of the squash with some of the olive oil and season with salt and pepper. Place them cut side down on the sheet. Toss the onion, apple and garlic with the rest of the oil and scatter them around the squash.
  3. Roast for 45 to 55 minutes, until a knife slides easily through the thickest part of the neck. Take out the onion, apple and garlic after 35 minutes if they're getting too dark.
  4. Once cool enough to handle, scoop the squash flesh into a large pot and discard the skin. Add the onion, apple and the garlic squeezed out of its skins.
  5. Add the cumin, nutmeg and broth. Bring to a simmer over medium heat and cook for 5 minutes.
  6. Blend until completely smooth with a stick blender, or in batches in a countertop blender with the lid vented and covered with a towel.
  7. Stir in the cream, vinegar and maple syrup, if using. Thin with more broth if you like, then taste and adjust the salt.
  8. Serve topped with toasted pumpkin seeds, a swirl of cream and a few crispy sage leaves.

Nutrition

Serving1.5cupsCalories238kcalCarbohydrates33gProtein3gFat12gSaturated Fat5gSodium787mgFiber5gSugar12g

Notes

Keeps 5 days in the fridge and freezes well for 3 months. For the best texture after freezing, stir in the cream once reheated.
Toast the squash seeds: rinse, dry, toss with oil and salt and roast at 325°F for 15 to 20 minutes.

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