Description
This Roasted Butternut Squash Soup is one of the best fall comfort foods. It’s made with a whole butternut squash, fresh rosemary, ginger, a sweet apple, and a touch of heavy cream (or coconut milk). You’ll love this creamy and flavorful soup.
Ingredients
Units
Scale
- 1 large butternut squash (about 3 pounds)
- 2 tablespoons olive oil
- 1/2 teaspoon kosher salt
- Freshly ground black pepper
- 2 sprigs fresh rosemary
- 2 tablespoon unsalted butter (or olive oil)
- 1 medium yellow onion, diced
- 1 large apple, peeled and chopped
- 2 garlic cloves, peeled and minced
- 1 teaspoon fresh minced ginger
- 1 teaspoon kosher salt
- 3 to 4 cups vegetable broth
- 1/2 cup heavy cream (or canned coconut milk)
- Pepitas (green pumpkin seeds), for garnish
Instructions
- Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper and spray lightly with cooking spray or brush with olive oil.
- Place the cubed butternut squash on the baking sheet and drizzle with the olive oil. Sprinkle the ½ teaspoon salt and several grinds of freshly ground black pepper over the butternut squash and toss to combine.
- Place the 2 sprigs of fresh rosemary in the middle of the baking sheet. Roast in the preheated oven for 30 to 40 minutes, until the butternut squash is fork-tender.
- In a large pot or Dutch oven, heat the butter (or olive oil if using) over medium heat. Once the butter has melted, add the onion and apple and cook, stirring occasionally, for about 10 minutes, until the onion is translucent and the apple has softened.
- Add the garlic, minced ginger, and salt, and cook for 1 minute. Pour in the vegetable broth and roasted butternut squash and bring to a boil.
- Remove the pot from the heat and use an immersion blender to puree the soup until smooth. Or you can transfer the soup in batches to a traditional blender and puree until smooth. (Be careful when blending hot liquids).
- Return the soup back to the pot and stir in the heavy cream (or coconut milk if using). Taste and adjust with more salt and black pepper if needed. Serve garnished with a drizzle of cream and pepitas (green pumpkin seeds) if desired.
Notes
- Butternut squash: A 3 pound butternut squash yeilds about 5 to 6 cups of 1-inch cubed butternut squash.
- Apple: I use a sweet apple, such as Gala or Honeycrisp for this soup. It adds a touch of sweetness without using sugar.
- Roast the butternut squash until it’s fork-tender. You want to make sure the squash is cooked long enough so it becomes very soft. This will help it blend better.
- Add more liquid (if needed). If the soup is too thick after blending, you can thin it out with heavy cream, coconut milk, or more vegetable broth.
- Nutrition information is a rough estimate based on 4 servings.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Roasted
- Cuisine: American
Nutrition
- Serving Size: 468g
- Calories: 277
- Sugar: 12.7g
- Sodium: 1302mg
- Fat: 16.4g
- Saturated Fat: 6.8g
- Unsaturated Fat: 7.6g
- Trans Fat: 0g
- Carbohydrates: 33.9g
- Fiber: 5.3g
- Protein: 2.8g
- Cholesterol: 28mg