Description
Rich and creamy roasted butternut squash soup is a great way to warm up on a cold winter day!
Ingredients
Scale
- 1 butternut squash
- 2 tablespoons butter
- 1 onion, diced
- 4 cups chicken broth
- 1 small apple, peeled, cored and chopped
- ½ teaspoon dried thyme leaves
- ½ teaspoon curry powder (optional)
- ¼ teaspoon dried sage leaves
- 1 cup heavy whipping cream
- salt and black pepper to taste
- croutons for garnish (optional)
Instructions
- Roast: Preheat oven to 400°F. Cut squash into four large pieces. Place in an oven-safe dish and roast until the squash is soft (about 1 hour). Scoop the flesh of the squash and set aside.
- Sauté: Melt butter in a medium pot over medium heat. Add onion and cook over medium heat until softened, about 5 minutes.
- Simmer: Add the squash, broth, apple, and spices. Bring to a boil. Reduce heat and simmer uncovered for about 20 minutes or until apples are tender.
- Blend: Remove from heat (discard thyme stem if using fresh). Blend until smooth.
- Finish: Return to pot and bring back to a simmer, stir in heavy cream to taste, salt and pepper. Top with croutons if using.
Notes
If using a regular blender or immersion blender, the soup is best strained through a mesh strainer for a smoother texture. Coconut milk can be used as a substitute for heavy cream. If the soup is too thin, simmer uncovered to reduce and thicken.
- Prep Time: 15 minutes
- Cook Time: 85 minutes
- Category: Soup
- Method: Roasting and Simmering
- Cuisine: American
Nutrition
- Serving Size: 1.33 cup
- Calories: 383 kcal
- Sugar: 9 g
- Sodium: 942 mg
- Fat: 29 g
- Saturated Fat: 17 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 5 g
- Protein: 5 g
- Cholesterol: 97 mg
Keywords: butternut squash soup, roasted squash, creamy vegetable soup, autumn recipes, winter warmer