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Roasted Butternut Squash Soup

Roasted Butternut Squash Soup

Ingredients (11)

  • 4 pounds whole butternut squash (about 2 medium), halved lengthwise and seeds removed
  • 2 tablespoons unsalted butter (1/4 stick)
  • 1 medium Granny Smith apple (about 8 ounces)
  • 1/2 medium yellow onion
  • 8 fresh sage leaves
  • 2 1/2 cups low-sodium vegetable or chicken broth
  • 2 1/2 cups water
  • 1 1/2 teaspoons kosher salt, plus more as needed
  • 1/4 teaspoon freshly ground black pepper, plus more as needed
  • 1/3 cup heavy cream
  • 1/2 cup toasted pumpkin seeds, for garnish (optional)
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Nutritional Information
  • Calories281
  • Fat10.47g
  • Saturated fat5.95g
  • Trans fat0.15g
  • Carbs46.12g
  • Fiber7.82g
  • Sugar12.64g
  • Protein6.27g
  • Cholesterol31.24mg
  • Sodium642.63mg
  • Nutritional Analysis per serving (6 servings) Powered by

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This is definitely the easiest and best way to make rich-tasting butternut squash soup, without having to peel and dice a large, awkwardly shaped vegetable. You start by cutting the squash in half lengthwise and roasting it in a hot oven. (If you’re shy about whacking the squash in half, you can always microwave it first to make things easier.) Scrape the roasted flesh from the skin, and simmer it with sautéed yellow onion, fresh sage, and a tart Granny Smith apple. When everything’s soft and the flavors have melded, purée it all in the blender. Finally, enrich the soup with a bit of heavy cream.

To add a textural final flourish, garnish with toasted pumpkin seeds, our Savory Pumpkin Seed and Rye Granola, or Parsley Croutons. And for a delicious alternative you can make in your crockpot, check out our Slow Cooker Butternut Squash and Red Pepper Soup. Check out all the best of pumpkins on Chowhound too (they’re closely related to butternut and other winter squashes).

Make-ahead note: Cool the finished soup to room temperature, cover, and refrigerate for up to 3 days, or stick in the freezer up to 1 month.

  • What to buy

    Cuisinart SmartStick Immersion Blender, $25.99 on Amazon

    A versatile immersion blender is a quick and easy way to make this soup perfectly smooth.

    See It ›

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Instructions

  1. 1Heat the oven to 425°F and arrange a rack in the middle. Line a baking sheet with aluminum foil. Place the squash pieces cut-side up on the baking sheet. Melt 1 tablespoon of the butter and brush all of it over the tops and insides of the squash halves (alternatively, you can rub it on evenly with your fingers). Season generously with salt and pepper. Roast until knife tender, 50 minutes to 1 hour.
  2. 2Meanwhile, peel, core, and cut the apple into medium dice. Cut the onion into medium dice. Melt the remaining tablespoon of butter in a large saucepan or Dutch oven over medium heat. Add the apple, onion, and sage, season with salt and pepper, and cook, stirring occasionally, until softened, about 7 minutes. Remove the pan from the heat and set aside.
  3. 3When the squash is ready, set the baking sheet on a wire rack until the squash is cool enough to handle. Using a large spoon, scoop the flesh into the saucepan with the sautéed apples and onions; discard the skins.
  4. 4Add the broth, water, and measured salt and pepper, stir to combine, and bring to a boil over medium-high heat. Reduce the heat to medium low and simmer, stirring occasionally and breaking up any large pieces of squash, until the flavors meld, about 15 minutes. Remove the pan from the heat and stir in the cream.
  5. 5Using a blender, purée the soup in batches until smooth, removing the small cap (the pour lid) from the blender lid and covering the space with a kitchen towel (this allows steam to escape and prevents the blender lid from popping off). Alternatively, use an immersion blender. Taste and season with salt and pepper as needed. Serve garnished with the pumpkin seeds, if using.
Roasted Butternut Squash Soup
  • Wine Pairing

    2013 Esterlina Estate Riesling

    A crisp white wine like the 2013 Esterlina Estate Riesling with its delicate structure of light floral, sweet honey and slate lifts the palate from the rich and savory concentration of flavors in the butternut squash soup. This wine brings a fruity lightness to this warming Autumnal favorite.

    Shop on Glassful ›
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