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Roasted Butternut Squash Soup

Roasted Butternut Squash Soup

  • Author: AlmaHerzog
  • Total Time: 110 minutes
  • Yield: 8 servings 1x
  • Diet: Vegetarian

Description

A comforting, velvety roasted butternut squash soup enhanced with sweet Granny Smith apples and fresh sage. This nourishing recipe uses slow-roasting to unlock the natural sweetness of the squash, resulting in a classic autumn favorite that comes together beautifully.

Ingredients

Scale
  • 4 lbs butternut squash, whole
  • 1 tbsp canola oil
  • 2 tbsp unsalted butter
  • 2 cups onion, diced
  • 2 cups Granny Smith apple, peeled and diced
  • 1 garlic clove, minced
  • 1/4 tsp red chili flakes, crushed
  • 4 cups vegetable broth
  • 1 1/2 tsp kosher salt
  • 1/4 tsp black pepper, freshly ground
  • 1/2 cup heavy cream
  • 1 tbsp sage, chopped
  • 1/2 cup toasted pumpkin seeds, optional garnish

Instructions

  1. Step: Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius) and place a rack in the middle. Line a baking sheet with aluminum foil.
  2. Step: Coat the whole butternut squash in the canola oil and place on the lined baking sheet. Roast for 1 to 1 1/2 hours, turning every 20 minutes, until fork tender.
  3. Step: In a large, heavy-bottomed pot, melt the butter over medium heat. Add the onion and cook until translucent and beginning to caramelize.
  4. Step: Add the diced apple and cook for 5 minutes until softened.
  5. Step: Add the minced garlic and crushed red chili flakes, cooking for 1 minute until fragrant. Remove from heat.
  6. Step: Once the squash is cool enough to handle, cut in half, remove seeds, and scoop the flesh into the pot with the onion mixture.
  7. Step: Add the vegetable broth, salt, and pepper. Stir to combine.
  8. Step: Bring to a boil over medium-high heat, then reduce to medium-low and simmer for 15 minutes, stirring occasionally.
  9. Step: Remove the pot from the heat and stir in the cream and chopped sage.
  10. Step: Using an immersion blender or standard blender, purée the soup until smooth.
  11. Step: Taste and adjust seasonings if necessary. Serve warm, garnished with toasted pumpkin seeds if desired.

Notes

Using an immersion blender allows for easier blending directly in the pot, but a traditional blender or food processor works well too. Be sure to leave the lid vent open or cover with a towel to release steam if using a standard blender.

  • Prep Time: 10 minutes
  • Cook Time: 100 minutes
  • Category: Soup
  • Method: Roasting
  • Cuisine: American

Nutrition

  • Serving Size: 1 bowl
  • Calories: 234 kcal
  • Sugar: 11 g
  • Sodium: 888 mg
  • Fat: 11 g
  • Saturated Fat: 5 g
  • Unsaturated Fat: 6 g
  • Trans Fat: 0.1 g
  • Carbohydrates: 36 g
  • Fiber: 6 g
  • Protein: 4 g
  • Cholesterol: 27 mg

Keywords: butternut squash, soup, fall recipe, vegetarian, roasted squash, autumn comfort food

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Find it online: https://easydashrecipes.com/roasted-butternut-squash-soup-281543714685163/