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Butternut Squash Soup
Creamy and nourishing Butternut Squash Soup is simple to make and full of roasted butternut flavor. This cozy soup is best served warm with crusty bread. Ultimate fall comfort food!
Prep Time
10 mins
Cook Time
1 hr 30 mins
Total Time
1 hr 40 mins
Servings:
4
servings (2 cups each)
Calories:
370 kcal
Course:
Soup
Cuisine:
American
Ingredients
- 3 tablespoons olive oil
- 2 tablespoons honey
- 1 large butternut squash peeled, quartered lengthwise, and seeded (about 3 pounds, see note 1)
- 2 onion peeled and quartered, yellow
- 1 apple peeled, quartered, and cored, Granny Smith
- 5 cups chicken broth or vegetable broth (see note 2)
- salt freshly ground
- black pepper freshly ground
- 1/4 teaspoon ground nutmeg
- 1/2 cup half-and-half plus more for drizzling (see note 3)
- 1/3 cup pistachio chopped, for garnish, optional
- sage leaves for garnish, optional (see note 4, fried
Instructions
To roast the vegetables and fruit:
- Preheat oven to 450 degrees. Line a rimmed baking sheet with foil for easy cleanup. In a small bowl, stir together olive oil and honey.
- On prepared baking sheet, arrange squash quarters, onions, and apples in a single layer. Brush the cut sides of all vegetables and fruit with the oil mixture. Roast until the squash is tender and starting to caramelize and onions and apples are well-browned, about 1 hour.
Cup of Yum
To make the soup:
- In a Dutch oven or large pot over medium heat, add squash, onion, apple, chicken broth, 1/2 teaspoon salt, 1/2 teaspoon pepper, and nutmeg. Bring to a simmer, partially cover, and cook until very tender, about 20 minutes. Remove from heat and let cool slightly.
- Working in batches, transfer the mixture to a blender or food processor and puree until smooth. Or, use an immersion blender in the pot.
- Return the soup to the pot over medium heat and stir in half-and-half. Season to taste with salt and pepper (I like 1/2 teaspoon additional salt). Garnish individual portions with a drizzle of half-and-half, pistachios, and fried sage leaves if desired.
Notes
- Butternut squash: Or substitute 2 smaller squashes aiming for about 3 pounds total.
- Chicken broth: Make this soup vegetarian by substituting vegetable broth.
- Half-and-half: Or substitute heavy cream.
- Sage: Look for sage leaves with the stem still attached (it's easier to flip and transfer by grasping the stem).
- Yield: This recipe makes about 8 cups of soup. It's enough for 4 hearty main-course servings. Or, serve one cup per person as an appetizer or first-course dish.
- Storage: Store leftovers covered in the refrigerator for up to 4 days. Reheat in the microwave or on the stove to 165 degrees.
Nutrition Information
Serving
2 cups
Calories
370kcal
(19%)
Carbohydrates
47g
(16%)
Protein
8g
(16%)
Fat
20g
(31%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
11g
(55%)
Cholesterol
16mg
(5%)
Sodium
1119mg
(47%)
Potassium
993mg
(21%)
Fiber
7g
(28%)
Sugar
23g
(46%)
Vitamin A
20113IU
(402%)
Vitamin C
46mg
(51%)
Calcium
161mg
(16%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4 servings (2 cups each)
Amount Per Serving
Calories 370
% Daily Value*
| Serving | 2 cups | |
| Calories | 370kcal | 19% |
| Carbohydrates | 47g | 16% |
| Protein | 8g | 16% |
| Fat | 20g | 31% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 11g | 55% |
| Cholesterol | 16mg | 5% |
| Sodium | 1119mg | 47% |
| Potassium | 993mg | 21% |
| Fiber | 7g | 28% |
| Sugar | 23g | 46% |
| Vitamin A | 20113IU | 402% |
| Vitamin C | 46mg | 51% |
| Calcium | 161mg | 16% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.