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bowl of butternut squash soup and small dish of pepitas

Roasted Butternut Squash Soup

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  • Author: Megan
  • Prep Time: 30 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour + 10 minutes
  • Yield: 6 cups 1x
  • Category: Dinner, Meatless
  • Method: Stovetop
  • Cuisine: American

Description

Smooth and warmly spiced, this savory fall soup is perfect for chilly days.


Ingredients

Units Scale
  • 1/4 cup olive oil, divided
  • 1 1/2 lbs butternut squash, skinned, seeded and chopped into 1 inch cubes (you need 1 1/2 lbs after prep. Try to purchase a 2 lb squash)
  • 1 medium Granny Smith apple, cored and chopped into 1 inch cubes (leave skin on)
  • 1 carrot, peeled and chopped into 1 inch cubes/slices
  • 1 tsp garlic paste
  • 1 tsp ginger paste
  • 1 TB fresh minced sage
  • 1 TB fresh minced rosemary
  • 2 tsp salt
  • 1/4 tsp fresh ground black pepper
  • 1/8 tsp nutmeg
  • 1/8 tsp cinnamon
  • 1/16 tsp cayenne
  • 2 medium shallots, chopped
  • 2 cups chicken stock or broth
  • 1/3 cup heavy cream
  • roasted & salted pepitas, optional

Instructions

  1. Preheat the oven to 425 degrees and line a baking sheet with foil.
  2. Add the cubed squash, apple and carrot to a large mixing bowl and drizzle with 2 TB of the olive oil. Add the garlic and ginger paste, sage, rosemary, salt, pepper, nutmeg, cinnamon and cayenne. Use your hands to toss and combine well until everything is evenly coated.
  3. Spread the squash mixture onto the prepared baking sheet and roast in the preheated oven for 30-35 minutes, or until you can easily pierce the carrots with a fork or cake tester. Remove the baking sheet from the oven and set aside.
  4. Heat the remaining 2 TB of olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the shallots and cook for 4-5 minutes, just until you begin to see browning around the edges.
  5. Add the chicken broth and roasted vegetables/apples and stir to combine well. Allow the mixture to come to a boil, then reduce the heat to medium low. Cover the pot and allow to simmer for 35 minutes.
  6. Uncover the pot and test the veggies with either a fork or cake tester. There should be very little to no resistance when you poke them through. If necessary, gently stir the soup and cover the pot again, and simmer for an additional 15 minutes to completely soften the veggies.
  7. Remove the pot from the heat and use an immersion blender to completely smooth out the soup. This will take some time! At first, use the immersion blender on a low-medium speed to break up and blend the large chunks, about 2 minutes.
  8. After the soup is mostly smooth, increase the speed to high and continue to blend for another 3 minutes until everything is silky smooth. There should be no large pieces of the herbs left. Stir in the heavy cream.
  9. Serve soup hot with roasted and salted pepitas and some fresh minced thyme.
  10. Leftovers can be refrigerated in an air tight container for up to 5 days and frozen for 3 months.


Nutrition

  • Serving Size: 1 1/2 cups
  • Calories: 435
  • Sugar: 11.8 g
  • Sodium: 571.7 mg
  • Fat: 12.4 g
  • Saturated Fat: 3.7 g
  • Trans Fat: 0.1 g
  • Carbohydrates: 74.5 g
  • Fiber: 5.6 g
  • Protein: 10.1 g
  • Cholesterol: 14.9 mg