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.
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.
- 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)