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Butternut Squash Soup
5 from 12 votes

Butternut Squash Soup

Butternut Squash Soup blends roasted squash with sautéed apple, onion, and aromatic herbs, resulting in a velvety, naturally sweet soup. The addition of pecans provides a toasted nutty texture, and a touch of cream enriches the final serving. This warming dish suits cooler days and casual meals.

Prep Time
15 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 30 mins
Servings: 6
Course: Soup
Cuisine: American

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

    Cup of Yum
  1. Preheat oven to 400 degrees. Line an 18 by 13-inch baking sheet with aluminum foil.
  2. Place squash halves on baking sheet cut side up. Brush with 1 Tbsp of the olive oil and season with salt and pepper.
  3. Roast in preheated oven until tender and slightly browned in spots, about 50 - 60 minutes.
  4. 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.
  5. 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).
  6. Scoop roasted squash from skin and add to soup. Puree with an immersion blender**. 
  7. Season with salt and pepper to taste. Thin with water to reach desired consistency, heat soup through over medium-low heat if needed.
  8. Stir in cream or add to each individual serving along with pecans.
  9. 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.