Tuesday, October 14, 2014

Roasted Butternut Squash Soup

Fall into autumn with this delicious and hearty butternut squash soup. It requires very few ingredients and makes multiple meals for the next couple days. I think of all soups, butternut squash is now my new favorite! This soup was creamy and full of great flavors from the apple and onion. Serve this soup in a bowl or cute little mugs with a dollop of sour cream. I even added a little crumbled cornbread for an extra garnish.

Butternut squash after an hour of roasting in the oven. 


2 medium butternut squash
2 tablespoons unsalted butter
1 Granny Smith apple
1/2 yellow onion
2 1/2 cups low-sodium vegetable or chicken broth
2 1/2 cups water
1/3 cup heavy cream
Pepper and salt for seasoning 

  • Heat oven to 425 degrees.
  • Cut the butternut squash in half (lengthwise) and scoop out the seeds. 
  • Line a baking sheet with aluminum foil and place the butternut squash pieces on the sheet. 
  • Melt 1 tablespoon of butter and brush it over the butternut squash halves. Season with salt and pepper and roast for 1 hour. 
  • Next, peel and core the apple. Once the apple is ready, go ahead and dice the apple and onion.
  • Place the remaining butter in a large saucepan over medium heat. Add the apple, onion, salt and pepper. Cook for about 7 minutes until the ingredients are softened. 
  • Remove from heat and set aside until the butternut squash is ready.
  • When the squash is ready, use a large spoon to scoop the butternut squash into the saucepan with the sautéed apple and onion. 
  • Add the water, broth and more seasoning to the saucepan. Stir and bring to a boil over medium heat.
  • Reduce heat and allow the ingredients to simmer for about 15 minutes.
  • Remove the pan from the heat and stir in the cream. 
  • Lastly, transfer the soup into a blender and blend until the soup is smooth. 

1 comment:

  1. I love this soup! I have made it twice! I left out the cream and did half the water to make it a little more healthy and thick. The second time I made it I used a red delicious apple because that was all I had and it still tasted great! Highly recommend this recipe!



design + development by kelly christine studio