Roasted Butternut Squash Soup
Roasted Butternut Squash Soup
Ingredients
For Roasting
- 2 pounds butternut squash, peeled, seeded, and cut into 1-inch cubes
- 1 yellow onion, chopped
- 3 garlic cloves, minced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Soup
- 4 cups vegetable broth
- 1 apple, peeled, cored, and diced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon maple syrup, optional
- 1/2 cup heavy cream, optional
For Garnish (Optional)
- 1/4 cup toasted pumpkin seeds
- 2 tablespoons fresh sage leaves, chopped
- 1/4 cup crème fraîche or sour cream
Instructions
- 1
Preheat your oven to 400°F (200°C). On a large baking sheet, combine the cubed butternut squash, chopped yellow onion, minced garlic, olive oil, salt, and black pepper. Toss everything together until the vegetables are evenly coated.
⏱️ 5 min•🌡️ 400
- 2
Spread the seasoned vegetables in a single layer on the baking sheet. Roast for 30-35 minutes, or until the squash is tender and lightly caramelized, stirring once halfway through.
⏱️ 35 min•🌡️ 400
- 3
Transfer the roasted vegetables to a large pot or Dutch oven. Add the vegetable broth, diced apple, and grated fresh ginger. Bring the mixture to a simmer over medium heat, then reduce heat to low, cover, and cook for 10 minutes to allow the flavors to meld.
⏱️ 15 min
- 4
Carefully purée the soup using an immersion blender until completely smooth. Alternatively, transfer the soup in batches to a standing blender and blend until smooth. Return the puréed soup to the pot.
⏱️ 5 min
- 5
Stir in the maple syrup and heavy cream, if using, until well combined. Taste and adjust seasoning with additional salt and pepper if needed. Heat gently for a few more minutes, ensuring it does not boil.
⏱️ 5 min
- 6
Ladle the hot soup into bowls. Garnish with toasted pumpkin seeds, chopped fresh sage, and a dollop of crème fraîche or sour cream, if desired. Serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Roasted Butternut Squash Soup
Ingredients
For Roasting
- 2 pounds butternut squash, peeled, seeded, and cut into 1-inch cubes
- 1 yellow onion, chopped
- 3 garlic cloves, minced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Soup
- 4 cups vegetable broth
- 1 apple, peeled, cored, and diced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon maple syrup, optional
- 1/2 cup heavy cream, optional
For Garnish (Optional)
- 1/4 cup toasted pumpkin seeds
- 2 tablespoons fresh sage leaves, chopped
- 1/4 cup crème fraîche or sour cream
Instructions
- 1
Preheat your oven to 400°F (200°C). On a large baking sheet, combine the cubed butternut squash, chopped yellow onion, minced garlic, olive oil, salt, and black pepper. Toss everything together until the vegetables are evenly coated.
⏱️ 5 min•🌡️ 400 - 2
Spread the seasoned vegetables in a single layer on the baking sheet. Roast for 30-35 minutes, or until the squash is tender and lightly caramelized, stirring once halfway through.
⏱️ 35 min•🌡️ 400 - 3
Transfer the roasted vegetables to a large pot or Dutch oven. Add the vegetable broth, diced apple, and grated fresh ginger. Bring the mixture to a simmer over medium heat, then reduce heat to low, cover, and cook for 10 minutes to allow the flavors to meld.
⏱️ 15 min - 4
Carefully purée the soup using an immersion blender until completely smooth. Alternatively, transfer the soup in batches to a standing blender and blend until smooth. Return the puréed soup to the pot.
⏱️ 5 min - 5
Stir in the maple syrup and heavy cream, if using, until well combined. Taste and adjust seasoning with additional salt and pepper if needed. Heat gently for a few more minutes, ensuring it does not boil.
⏱️ 5 min - 6
Ladle the hot soup into bowls. Garnish with toasted pumpkin seeds, chopped fresh sage, and a dollop of crème fraîche or sour cream, if desired. Serve immediately.
⏱️ 5 min