Butternut Squash Soup
User Reviews
5
Butternut Squash Soup
Description
The Butternut Squash Soup starts with halved squash brushed with olive oil, salted and roasted until tender and slightly browned, enhancing sweetness through caramelization. Onion and apple sauté together until soft, then garlic is added briefly before pouring in chicken broth and fresh herbs including sage, thyme, rosemary, and a pinch of nutmeg.
After simmering to soften the apples and onions, the roasted squash is scooped from its skin and blended into the soup to a smooth consistency. The soup is seasoned with salt and pepper, thinned if necessary, and finished with cream for richness. Toasted chopped pecans introduced at serving add texture contrast.
This soup can be pureed in a blender if an immersion blender is unavailable. Variations in herbs or seasonings can adjust the flavor profile. It serves well as a starter or light main, especially in cooler seasons.
Ingredients
- 2 (2 lb) butternut squash halved and seeds and stringy flesh removed
- 2 Tbsp olive oil
- 1 (8 oz) apple peeled, cored and chopped, Granny Smith
- salt freshly ground
- black pepper freshly ground
- 1 cup yellow onion diced
- 2 garlic minced, cloves
- 4 cups chicken broth low-sodium
- 2 tsp sage minced, fresh
- 1 tsp thyme optional, minced fresh
- 1 tsp rosemary optional, minced fresh
- 1/8 tsp ground nutmeg
- 1/2 cup pecans toasted and chopped
- 1/3 cup heavy cream or more to taste
Instructions
- Preheat oven to 400 degrees. Line an 18 by 13-inch baking sheet with aluminum foil.
- Place squash halves on baking sheet cut side up. Brush with 1 Tbsp of the olive oil and season with salt and pepper.
- Roast in preheated oven until tender and slightly browned in spots, about 50 - 60 minutes.
- Meanwhile heat remaining 1 Tbsp olive in a large pot over medium heat. Add onion and apple and saute until nearly softened, about 8 minutes. Add garlic and saute 1 minute longer.
- Pour in chicken broth then add sage, thyme, rosemary and nutmeg. Bring mixture to a boil then reduce heat to medium-low, cover and simmer 10 - 15 minutes until apples and onions are soft (then remove from heat if squash isn't done).
- Scoop roasted squash from skin and add to soup. Puree with an immersion blender**.
- Season with salt and pepper to taste. Thin with water to reach desired consistency, heat soup through over medium-low heat if needed.
- Stir in cream or add to each individual serving along with pecans.
- Recipe source: Cooking Classy
Notes
- If you lack an immersion blender, puree the soup in batches using a regular blender carefully.
- Dried herbs can replace fresh, or you can adjust seasonings for different flavor variations.
User Reviews
Overall Rating
5
You'll Also Love
