Warm and creamy, Roasted Butternut Squash Soup is comfort in a bowl. Rich oven-roasted squash, apples and onions are the base for this easy fall soup – so elegant when served in pumpkin bowls!
Oh, for the love of squash! Who knew that this humble, weird shaped veggie could be so delicious! The secret to incredibly tasty squash soup is the oven-roasting. It is so tasty that as a precaution to my nibbling all of the roasted squash while cooling, I buy an extra one to roast (with extra butter of course) to eat on the side while I am making the soup. I mean, who can fault a girl for wanting extra squash??
INGREDIENTS TO MAKE ROASTED BUTTERNUT SQUASH SOUP
This is what you will need to make this luscious soup –
- Butternut Squash
- Granny Smith apple
- Yellow onion
- Low-sodium chicken broth
- Black pepper
- Heavy cream
HOW TO MAKE BUTTERNUT SQUASH SOUP
Get started by heating the oven to 425°F with the rack in the middle. Make it easy on yourself by first setting out everything you need. I learned the hard way to do this. Now, it is the only way I roll!
Next, line a baking sheet with foil and place the squash pieces cut-side up on the foil. I cannot believe how easy this recipe is. you don’t even have to peel the squash…this is my kind of recipe!
Melt 1 tablespoon of the butter and brush all of it over the tops and insides of the squash. Throw the pan in the oven and roast in the oven until the squash is tender, 50 minutes to 1 hour. I like to use the squeeze method…put your fingers on either side of the squash and squeeze. If it is soft, it is done!
Okay, while the squash is roasting away, use the time to peel, core and dice the apple. Then dice the onion into medium sized pieces.
Melt the second tablespoon of butter in a large saucepan or Dutch oven over medium heat. Add the apple, onion, and sage, season with salt and pepper, and cook, stirring around every now ans then, until the apples are softened and the onion is tender, about 10 minutes. Remove the pan from the heat and set it aside.
When the squash is done (did you squeeze it?), set the baking sheet on a wire rack until the squash is cool enough to handle. When the squash is cool enough to pick up, use a large spoon to scoop the flesh of the squash into the saucepan with the cooked apples and onions. Just throw away the squash skins.
Along with the squash, add the broth, water, and salt and pepper. Stir to combine thoroughly, and bring to a boil over medium-high heat. Reduce the heat to medium low and simmer, stirring around, and use a spoon to break up any large pieces of squash. Cook over medium-low for 20 minutes. Remove the pan from the heat and stir in the cream.
Using an immersion blender, work the blender around in the pot until the soup is smooth. Oh, I love this blender…it is actually fun to use! You can use a plain old blender or food processor too…just work in batches, and puree the soup until it is smooth. Don’t forget to take a giant taste of the soup and season it with salt and pepper. If you want to get extra fancy, garnish the soup with Roasted Squash Seeds. Eat this soup warm!
MORE BUTTERNUT SQUASH RECIPES TO TRY
- Honey Glazed Butternut Squash
- Easy Butternut Squash Bean Soup
- How To Easily Peel and Seed Butternut Squash
- Spicy Squash Seed Recipe
Roasted Butternut Squash Soup
- 2 medium butternut squash Halved lengthwise, seeds removed
- 1 medium granny smith apple peeled and diced
- 2 tbsp unsalted butter divided
- 1/2 medium yellow onion diced
- 3 cups low-sodium chicken broth
- 2 cups water
- 8 sage leaves
- 1 tsp salt more add needed to taste
- 1/2 tsp black pepper
- 1/2 cup heavy cream
- Roasted Squash Seeds as garnish optional
- Heat the oven to 425°F with the oven rack in the middle. Line a baking sheet with foil. Place the squash pieces cut-side up on the baking sheet. Melt 1 tablespoon of the butter and brush all of it over the tops and insides of the squash halves Roast in oven until knife tender, 50 minutes to 1 hour. Set aside to cool.
- Peel, core and dice the apple. Melt remaining butter in Dutch oven over medium heat. Add the apple, onion, and sage, season with salt and pepper, and cook, stirring occasionally, until softened, about 10 minutes. Remove the pan from the heat and set aside.
- Using a large spoon, scoop the flesh of squash into saucepan with apple mixture. Discard the squash skins. Add broth, water, and salt and pepper. Stir to combine thoroughly
- Bring to a boil over medium-high heat. Reduce the heat to medium low and simmer, stirring occasionally, using a spoon to break up any large pieces of squash. Cook over medium-low for 20 minutes. Remove the pan from the heat and stir in the cream.
- Using an immersion blender, work the blender around in the pot until the soup is smooth. A blender can also be used. Working in batches, puree until smooth. Taste and season with salt and pepper as needed. Garnish with Roasted Squash Seeds if desired.
**If soup becomes too thick, add small amounts of broth or cream until desired consistency is reached
© Copyright Christine Mello for Must Love Home. We would love for you to share a link to this recipe but please do not copy/paste the recipe instructions to websites or social media. We are happy for you to share a photo with a link back to this website instead.