Print

Roasted Butternut Squash Soup

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Roasted butternut squash soup is a rich, creamy, and comforting dish that blends the natural sweetness of squash with aromatic spices and apples. It’s perfect for chilly days or as a delicious starter for holiday meals.

Ingredients

1 large butternut squash

2 tablespoons extra virgin olive oil

1 large onion, diced

3 medium-sized organic apples (Gala or Honeycrisp work best), unpeeled, cut, and cored

5 cups vegetable broth or vegetarian no-chicken broth

½ teaspoon salt

½ teaspoon cinnamon

½ teaspoon pumpkin pie spice

¼ teaspoon ground black pepper

1 tablespoon agave, maple syrup, or raw honey (for non-vegan option)

Instructions

  1. Roast the butternut squash: Preheat your oven to 400°F (200°C). Cut the butternut squash in half lengthwise, scoop out the seeds, and drizzle the cut sides with 1 tablespoon of olive oil. Place the squash halves face down on a baking sheet lined with parchment paper. Roast for 40-45 minutes or until the flesh is tender and easily pierced with a fork.
  2. Sauté the onion and apples: While the squash is roasting, heat the remaining 1 tablespoon of olive oil in a large pot over medium heat. Add the diced onion and sauté for 5-7 minutes, or until softened. Add the chopped apples and cook for another 5 minutes, until they begin to soften.
  3. Prepare the soup base: Once the butternut squash is done roasting, remove it from the oven and let it cool slightly. Scoop out the flesh and add it to the pot with the onions and apples. Stir in the salt, cinnamon, pumpkin pie spice, and black pepper.
  4. Add the broth: Pour in the vegetable broth and bring to a simmer. Let it cook for 5-10 minutes, allowing the flavors to meld together.
  5. Blend the soup: Use an immersion blender to blend the soup directly in the pot until smooth and creamy. Alternatively, transfer the soup in batches to a blender, allowing it to cool slightly before blending.
  6. Finish with sweetness: Stir in the agave, maple syrup, or honey. Taste and adjust sweetness or seasoning as needed.
  7. Serve: Ladle the soup into bowls and serve warm. Garnish with a sprinkle of cinnamon or fresh herbs, if desired.

Notes

For a spicier version, add a pinch of cayenne pepper or red pepper flakes during the simmering step.

To make it creamier, you can stir in coconut milk, cream, or a dollop of yogurt before serving.

For added complexity, try adding carrots or sweet potatoes to the soup.

If you’re short on time, you can substitute about 4 cups of store-bought butternut squash puree for the roasted squash.

Nutrition

Find it online: https://familydinnercooking.com/roasted-butternut-squash-soup/