Roasted Butternut Squash Soup
User Reviews
5
Roasted Butternut Squash Soup
Description
The recipe begins by roasting a large butternut squash cut in half, seasoned simply with olive oil, salt, and pepper, until tender and caramelized. The squash is the centerpiece, offering a natural sweetness and velvety texture when pureed. The soup base is developed by sautéing diced onion and diced peeled apple in butter, which adds a subtle fruitiness and complexity to the broth.
Garlic and Worcestershire sauce add savory depth, while dried herbs such as rosemary and thyme, alongside nutmeg and cayenne, bring warming layers of flavor. Chicken broth is gradually added to the mixture along with the squash flesh for blending. Half and half and sharp cheddar cheese create a creamy richness, with the cheese adding tang and savory sharpness.
The sweet and savory balance in this soup makes it comforting and hearty. It pairs well with simple bread and can be served as an appetizer or main course during cooler months. The recipe’s flexibility allows substitution of coconut milk or heavy cream for dairy options.
The soup can be made ahead, with roasted squash stored refrigerated for up to two days and the finished soup refrigerated for up to three days or frozen for up to three months. Using freshly shredded cheese enhances melt quality and flavor. Care is taken not to add cheese to overly hot soup to prevent graininess.
This recipe yields 8 servings and nutritional information is approximate per serving.Freshly shredding cheese from a block improves melting and flavor compared to pre-shredded cheese.Choose apples like Honeycrisp, Gala, McIntosh, or Golden Delicious for the best balance of sweetness and texture.The Worcestershire sauce enhances flavor subtly; soy sauce can be used as an alternative.Use just a pinch of nutmeg due to its potency.Roast the squash ahead of time and store in an airtight container in the fridge up to 2 days to save time.The finished soup can be refrigerated up to 3 days or frozen for up to 3 months and reheats well.Avoid adding cheese to very hot soup to prevent the dairy from separating and producing a grainy texture.
Ingredients
Squash
- 1 butternut squash about 3 ¼ lbs, large
- 1 teaspoon olive oil
Soup
- 2 tablespoons butter
- 1 yellow onion small
- 1 apple peeled/diced. See pro tips.
- 3 cloves garlic minced
- 1 teaspoon Worcestershire sauce
- 5 cups chicken broth
- ¾ cup half and half can sub coconut milk or heavy cream
- 2 cups cheddar cheese shredded
Seasonings
- ½ teaspoon salt each; dried rosemary
- ½ teaspoon rosemary each; dried rosemary
- ¼ teaspoon dried thyme
- ¼ teaspoon pepper
- 1 pinch cayenne each
- 1 pinch nutmeg each
Instructions
Roast the Squash
- Preheat oven to 425°.
- Cut the squash in half and scoop out the seeds. Drizzle the inside of each half lightly with olive oil and rub on the surface to distribute. Season lightly with salt and pepper.
- Place it flat-side-down on a rimmed, light-colored baking sheet. (Dark baking sheets attract more heat and could cause burning.)
- Roast for 45 minutes. Use a spatula to flip them over and use a large scoop to test the firmness of the inside, ensuring it’s soft. Note that it will cook more in the soup as well. (Measure out remaining soup ingredients while the squash is roasting.)
Make the Soup
- Melt the butter in a large soup pot and add the diced onions. Let them soften and reduce for 5 minutes. Add the chopped apple and cook for 10 more minutes.
- Add the garlic, Worcestershire sauce, and seasonings and stir to combine.
- Scoop the flesh of the roasted squash into the soup and gradually add the chicken broth. Use a silicone spatula to stir, combine, and smooth out the squash, it’ll almost look like mashed potatoes at first, until the rest of the broth is added.
- Bring the soup to a boil, then reduce heat so that it’s still bubbling, but gently. Let it reduce/concentrate for 15 minutes, uncovered.
- Remove from heat. Use an immersion blender or transfer to a blender in batches to blend until smooth.
- Transfer back to the heat on low. Stir in the half and half. Let the soup simmer until desired thickness is obtained (the longer it simmers, the thicker it becomes). Conversely, if it’s thicker than you like, add a little broth.
- Slowly sprinkle in the cheese and stir until well combined. Remove from heat and serve!
Notes
- This recipe yields 8 servings and nutritional information is approximate per serving.
- Freshly shredding cheese from a block improves melting and flavor compared to pre-shredded cheese.
- Choose apples like Honeycrisp, Gala, McIntosh, or Golden Delicious for the best balance of sweetness and texture.
- The Worcestershire sauce enhances flavor subtly; soy sauce can be used as an alternative.
- Use just a pinch of nutmeg due to its potency.
- Roast the squash ahead of time and store in an airtight container in the fridge up to 2 days to save time.
- The finished soup can be refrigerated up to 3 days or frozen for up to 3 months and reheats well.
- Avoid adding cheese to very hot soup to prevent the dairy from separating and producing a grainy texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 280 kcal
% Daily Value*
| Calories | 280kcal | 14% |
| Carbohydrates | 27g | 9% |
| Protein | 10g | 20% |
| Fat | 16g | 25% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 47mg | 16% |
| Sodium | 961mg | 40% |
| Potassium | 730mg | 16% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 18555IU | 371% |
| Vitamin C | 38mg | 42% |
| Calcium | 320mg | 32% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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