Roasted Butternut Squash Apple Soup
This Roasted Butternut Squash Soup recipe is an easy, healthy, warm dinner that will support your crusade against Jack Frost. Make your roasted butternut squash in the oven, because chopping is hard and scooping is fun. Then blend it up with some apples, onions, and sage.
Servings: 6 Servings
Calories: 292kcal
Ingredients
- 1 large butternut squash or 2 small (4 lbs total)
- 1 tablespoon butter melted
- 2 Granny Smith apples peeled, cored, and chopped
- 1 large onion chopped
- 1 tablespoon butter
- 8 sage leaves fresh, minced, or 1-2 tablespoons dried sage
- 3 cups vegetable or chicken broth
- 2 cups water
- 1 & 1/2 teaspoons salt or more to taste
- 1/4 teaspoon black pepper or to taste
- 1/3 cup cream
- 1/2 cup roasted pepitas pumpkin seeds, to garnish
Instructions
- Preheat the oven to 425 degrees F.
- Line a baking sheet with aluminum foil.
- Cut the butternut squash in half, starting at the top and working your way down. See this post for a tutorial on chopping butternut squash. (For this recipe, we are only cutting it in half.)
- Place the squash cut-side-up on the lined baking sheet. Brush with 1 tablespoon melted butter, making sure to coat all the flesh. Season very generously with salt and pepper.
- Roast the squash in the preheated oven for about 50-60 minutes, or until it is tender. A knife inserted in the flesh should slide through easily. Remove from the oven and set aside.
- Meanwhile, chop the apples and onion.
- In a large pot or Dutch oven, melt the other 1 tablespoon butter over medium heat. When it is hot, add the apples and the onions. Stir in the chopped sage or dried sage (I've tried both, tastes great either way). Add salt and pepper to taste (in addition to what's called for on the ingredient list.)
- Cook over medium heat until softened, about 7-10 minutes. If the squash is not done, turn off the heat and set aside.
- Use a spoon to scoop the flesh of the butternut squash into the pot with the apples and onions. Throw away the skins.
- Add the broth, water, 1 and 1/2 teaspoons salt, and 1/4 teaspoon pepper.
- Bring to a boil over medium-high heat.
- Reduce the heat to medium low and simmer for 15-20 minutes, using a spoon to break up any large pieces of squash.
- Turn off the heat and stir in the cream.
- Blend the soup using an immersion blender. If you don't have one, transfer the soup in batches (at least 2) to a regular blender. Open the spout top and cover with a kitchen towel before blending to allow the steam to escape. (If you don't, you will end up with boiling hot soup all over your kitchen.) Return the soup to the pot and heat up again, if necessary.
- Garnish with pepitas and a drizzle of cream, if desired.
Notes
Don't skip the pepitas! They totally make it.
How to store leftover butternut squash soup
Roasted butternut squash soup reheats beautifully and also freezes well. To store, let the soup cool completely, then transfer it to an airtight container. It will keep in the fridge for up to 4 days or in the freezer for up to 3 months. When you’re ready to reheat, thaw it in the fridge overnight if frozen, then warm it gently on the stovetop over medium heat, stirring occasionally. If the soup has thickened, just add a splash of broth or water to loosen it up.Nutrition
Serving: 1serving | Calories: 292kcal | Carbohydrates: 39g | Protein: 8g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 28mg | Potassium: 824mg | Fiber: 9g | Sugar: 10g | Vitamin A: 18254IU | Vitamin C: 41mg | Calcium: 110mg | Iron: 3mg