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
- Step: 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.
- Step: Melt butter in a medium pot over medium heat. Add onion and cook over medium heat until softened, about 5 minutes.
- Step: 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.
- Step: Remove from heat and blend until smooth.
- Step: 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, this soup is best strained. If using a high power blender, there is no need to strain. Coconut milk can be used in place of cream if desired. If your soup is too thin, return it to the pot and allow it to simmer uncovered to reduce and thicken.
- Prep Time: PT15M
- Cook Time: PT85M
- Category: Soup
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 383 kcal
- Sugar: 9 g
- Sodium: 942 mg
- Fat: 29 g
- Saturated Fat: 17 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 5 g
- Protein: 5 g
- Cholesterol: 97 mg
Keywords: butternut squash soup, creamy soup, roasted squash, autumn soup, easy dinner