Roasted Butternut Squash Soup
User Reviews
5
Roasted Butternut Squash Soup
Description
Roasted Butternut Squash Soup combines roasted chunks of squash and carrots with sautéed onion and apple, simmered in vegetable stock and flavored with fresh sage, maple syrup, and a touch of nutmeg. Roasting the vegetables first deepens their sweetness and develops a mellow caramelized flavor that forms the base of the soup. The apple adds a subtle fruitiness that complements the earthiness of the squash and sage. Once simmered together, the soup is blended until smooth, creating a creamy and velvety texture without adding cream.
The flavors meld into a mildly sweet and earthy broth with gentle herbal notes from the sage. The recipe suggests adjusting the thickness with more stock if needed and seasoning it to taste with salt and pepper. Served warm, this soup can be accompanied by a dollop of crème fraîche or cream if desired, enhancing its smooth richness.
This soup works well as a starter or light lunch, offering comforting flavors with a balance of sweetness and subtle spice. It is especially suited for cooler weather and pairs nicely with crusty bread.
For best results, peel and seed the butternut squash carefully before chopping. Using sweeter apples enhances the flavor profile. The soup can be stored in the refrigerator for up to three days and reheated gently. An immersion blender helps produce an even texture, although a countertop blender in batches can be used as well.
Ingredients
- 1 large butternut squash peeled, seeded, and chopped - see notes below
- 2 large carrot chopped
- 1 apple peeled, cored, and chopped - any sweet apple will work
- 6 tablespoons olive oil divided
- 1 medium yellow onion diced
- 8 large sage minced, fresh leaves
- 4 cups vegetable stock plus more if needed
- 2 tablespoons maple syrup plus more to taste
- 1/2 teaspoon nutmeg
- salt to taste
- black pepper to taste
Instructions
- Preheat oven to 425f and set the rack to the middle level. Toss the chopped butternut squash and carrots with 3 tablespoons of olive oil then spread out on a parchment paper-lined baking sheet and roast for 35 minutes turning pieces at the halfway point.
- While the squash and carrots are roasting, heat a large heavy pot or Dutch oven to medium heat. Add the remaining olive oil and the onion. Saute until soft (about 7-10 minutes) then add the apple and cook for another 3 minutes.
- Add the stock, roasted carrots and butternut squash, and the chopped sage to the pot. Bring to a boil then lower the heat and simmer for 20 minutes.
- After 20 minutes of simmering add in the maple syrup and nutmeg and turn off the heat. Taste the soup and adjust salt and pepper to taste. For a completely smooth soup with no lumps, simply use an immersion blender or ladle the soup into a blender. If the soup is too thick, simply thin with more stock or water.
- Serve with an optional dollop of creme fraiche, yogurt, or sour cream. Enjoy!
Notes
- A large butternut squash weighs about 4 pounds and yields roughly 6 1/2 cups of chopped pieces after peeling and seeding.
- Sweet apples are preferred for balance, but any apple can be used.
- Using an immersion blender simplifies pureeing, though a regular blender works when done in small batches.
- Leftover soup can be stored in the refrigerator for up to three days and reheated carefully.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 281 kcal
% Daily Value*
| Calories | 281kcal | 14% |
| Carbohydrates | 39.4g | 13% |
| Protein | 4.4g | 9% |
| Fat | 14.3g | 22% |
| Saturated Fat | 2.1g | 11% |
| Sodium | 83mg | 3% |
| Potassium | 1020mg | 22% |
| Fiber | 7.1g | 28% |
| Sugar | 12g | 24% |
| Calcium | 131mg | 13% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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