Description
Roasted butternut squash soup delivers creamy comfort through caramelized squash and warm spices. Silky textures and rich flavors invite you to savor autumn’s most comforting culinary embrace.
Ingredients
Scale
- 3 cups chicken or vegetable broth
- 1 large butternut squash, halved lengthwise and seeds removed
- 2 tablespoons (tbsps) butter, melted
- 1/4 cup heavy cream
- 1/2 yellow onion, diced
- 1/2 Granny Smith apple, peeled, cored, and diced
- 1 clove garlic, grated
- 6 sage leaves, chopped
- salt and pepper, to taste
- 1/8 teaspoon (tsp) cayenne pepper
- additional sage and heavy cream, for garnish
Instructions
- Prepare the oven at 400°F for roasting the butternut squash.
- Arrange squash halves on a baking sheet facing upward, coating with melted butter and seasoning with salt and pepper. Roast for 50-60 minutes until easily pierced with a knife.
- Transfer roasted squash to a cooling rack, allowing it to rest and become manageable for handling.
- Heat remaining butter in a large stockpot over medium-high heat. Sauté diced onions and apples until softened, approximately 3-5 minutes. Incorporate garlic, sage, salt, and pepper, cooking for an additional minute.
- Scoop out roasted squash flesh and add to the stockpot, mixing with the sautéed vegetables.
- Pour broth into the pot, bringing to a boil, then reduce to a simmer. Cook for 10 minutes, stirring periodically. Sprinkle cayenne pepper for heat.
- Remove from heat and stir in heavy cream, creating a rich base.
- Use an immersion blender to purée the soup until completely smooth. If using a standard blender, process in batches with the lid slightly open to release steam.
- Taste and adjust seasoning with salt and pepper as needed.
- Serve with a delicate cream drizzle, crispy croutons, and freshly chopped sage as a garnish.
Notes
- Customize heat levels by adjusting cayenne pepper for spice-sensitive palates or adding extra for bold flavor lovers.
- Swap heavy cream with coconut milk or almond milk to create a dairy-free version that’s equally creamy and delicious.
- Roast additional seasonal vegetables like carrots or parsnips alongside squash to enhance depth and complexity of soup’s flavor profile.
- Prep squash ahead of time by roasting and storing in refrigerator for up to 3 days, making soup assembly faster and more convenient.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Lunch, Dinner, Appetizer
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 152 kcal
- Sugar: 6 g
- Sodium: 430 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 2 g
- Cholesterol: 25 mg