Description
This roasted butternut squash soup is creamy, comforting, and full of flavor thanks to caramelized squash, apple, and sage. Perfect for chilly days, it’s healthy, versatile, and a crowd-pleaser.
Ingredients
1 large butternut squash (about 3 lbs), peeled, seeded, and cubed
2 tbsp olive oil, divided
1 medium yellow onion, chopped
2 cloves garlic, minced
1 tart apple (e.g., Granny Smith), peeled and chopped
4 cups vegetable broth (low sodium)
1 tsp fresh sage, finely chopped
1/2 tsp ground nutmeg
Salt and black pepper to taste
1/4 cup heavy cream or coconut milk (optional, for garnish)
Pepitas (pumpkin seeds) for garnish
Instructions
1. Preheat oven to 400°F (200°C). Toss cubed squash with 1 tbsp olive oil, salt, and pepper. Roast 25-30 minutes until tender and browned.
2. In a large pot, heat 1 tbsp olive oil over medium heat. Add onion and cook 5 minutes until soft.
3. Add garlic and apple; cook 2 minutes until fragrant.
4. Add roasted squash, broth, sage, and nutmeg. Bring to a boil, reduce heat, and simmer 15 minutes.
5. Blend soup with immersion blender (or in batches in a blender) until smooth.
6. Stir in heavy cream or coconut milk if using. Adjust seasoning with salt and pepper.
7. Serve hot, garnished with pepitas and a drizzle of cream.
Notes
Storage: Refrigerate in airtight container up to 4 days, or freeze up to 3 months. Reheat gently with a splash of broth if thickened.
Tips: Do not skip roasting for best flavor. Season at each step. Use caution when blending hot soup.
Alternatives: Substitute acorn squash, pumpkin, or sweet potatoes. Swap sage with thyme or rosemary. Add cayenne or curry powder for spice. Use coconut milk for a dairy-free version.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Roasting & Blending
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 7g
- Sodium: 480mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 10mg