- Classic - This healthy, nourishing soup is a fall harvest classic. We slow-roast the squash to release its full flavor.
- Easy - 90% of the recipe time goes into roasting the squash. Just plan ahead for that. Once roasted, the squash is easy to work with, and it all comes together quickly.
- Method - We use a handheld immersion blender to blend the soup. You can blend right in the pot so you're not moving hot liquids from the pot to a blender. They're also easier to clean and handle than traditional blenders. You can find a well-rated one on Amazon for less than $20. You can still use a traditional blender or food processor if desired.
Roasted Butternut Squash Soup
- 4 lbs butternut squash whole, (about 2 medium or 1 large)
- 1 tablespoon canola oil
- 2 tablespoon unsalted butter
- 2 cups onion diced (about 1 medium onion)
- 2 cups Granny Smith apple peel if desired (about 1 medium apple)
- 1 garlic clove minced
- ¼ teaspoon red chili flakes crushed
- 4 cups chicken broth (or vegetable broth)
- 1½ teaspoons kosher salt plus more to taste
- ¼ teaspoon black pepper freshly ground, plus more to taste
- ½ cup heavy cream
- 1 tablespoon sage chopped about 8 fresh leaves
- ½ cup toasted pumpkin seeds for garnish optional
- Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius) and place a rack in the middle. Line a baking sheet with aluminum foil.
- Coat the whole butternut squash in the canola oil and place on the lined baking sheet. Roast in the preheated oven for 1 to 1 ½ hours, turning the squash every 20 minutes, or until the squash is fork tender.
- In a large, heavy-bottomed pot or Dutch oven over medium heat, melt the butter. Add the chopped onion, and cook until the onions are translucent and just beginning to caramelize.
- Add the diced apple and cook for 5 minutes, or until softened.
- Add the minced garlic and the crushed red chili flakes, and cook for 1 minute, until fragrant. Remove the pan from the heat and set aside.
- When the squash is ready and removed from the oven, set the baking sheet on a wire rack until the squash is cool enough to handle. Cut the cooled squash in half and use a spoon to scoop the seeds out. Peel off and discard the skin, and add the flesh into the pot with the onion mixture.
- Add the vegetable or chicken broth with the squash, and season with the kosher salt and pepper. Stir to combine.
- Bring to a boil over medium-high heat, then reduce the heat to medium-low and simmer for 15 minutes, stirring occasionally to break up any large pieces of squash, until the flavors meld.
- Remove the pot from the heat, and stir in the cream and the chopped sage.
- Using a blender, immersion blender, or food processor, and in batches if needed, purée the soup until smooth. If using a blender, remove the small cap (i.e. the pour lid) from the blender lid and cover the space with a kitchen towel to allows steam to escape and prevent the blender lid from popping off.
- Taste and season with more salt and black pepper, if desired. Garnish with the toasted pumpkin seeds, if using.
Calories: 234kcal | Carbohydrates: 36g | Protein: 4g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 27mg | Sodium: 888mg | Potassium: 933mg | Fiber: 6g | Sugar: 11g | Vitamin A: 24453IU | Vitamin C: 52mg | Calcium: 142mg | Iron: 2mg