Butternut Squash Soup

User Reviews

5.0

12 reviews
Excellent
  • Prep Time

    15 mins

  • Cook Time

    1 hr 15 mins

  • Total Time

    1 hr 30 mins

  • Servings

    6

  • Course

    Soup

  • Cuisine

    American

Butternut Squash Soup

This is a perfect autumn soup! It's made with roasted squash halves (which are easy to prep and they add great flavor), a granny smith apple and fresh herbs. It's deliciously creamy and just good for the soul comfort food on a cold day.

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Ingredients

Servings
  • 2 (2 lb) butternut squashes, halved and seeds and stringy flesh removed
  • 2 Tbsp olive oil
  • 1 (8 oz) granny smith apple, peeled, cored and chopped
  • Salt and freshly ground black pepper
  • 1 cup diced yellow onion
  • 2 garlic cloves, minced
  • 4 cups low-sodium chicken broth
  • 2 tsp minced fresh sage*
  • 1 tsp minced fresh thyme (optional)
  • 1 tsp minced fresh rosemary (optional)
  • 1/8 tsp ground nutmeg
  • 1/2 cup pecans, toasted and chopped
  • 1/3 cup heavy cream, or more to taste

Instructions

  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

  •  
  • This can also be pureed in a blender if you don't own an immersion blender. See notes in post above for directions.
  • Dried herbs can be substituted here or alternate seasonings can be used for a different flavor profile. See notes in post above. 
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5.0

12 reviews
Excellent

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