Description
A velvety, roasted butternut squash soup that is sweet, slightly smoky, and creamy. This foolproof recipe takes under 45 minutes and delivers deep, rich flavor perfect for cozy fall evenings.
Ingredients
Scale
- 1 large butternut squash (about 3–4 lbs / 1.5 kg), peeled and cut into 1-inch cubes
- 1 medium yellow onion, chopped
- 4 cloves garlic, minced
- 1 medium Honeycrisp or Gala apple, peeled and diced
- 2 tablespoons extra virgin olive oil
- 1 teaspoon kosher salt (for roasting)
- Black pepper, to taste
- 2 tablespoons butter
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 4 cups low-sodium vegetable or chicken broth
- 1/4 cup apple cider
- 1/2 cup heavy cream (optional)
- Salt and pepper, to taste for finishing
Instructions
- Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- In a large bowl, toss cubed squash, chopped onion, diced apple, minced garlic, olive oil, salt, and pepper until evenly coated.
- Spread ingredients in a single layer on the baking sheet. Roast for 30-35 minutes, stirring halfway, until squash is tender and edges are browned.
- While squash roasts, melt butter in a Dutch oven or large pot over medium heat. Add ginger and nutmeg, stirring for 30 seconds until fragrant.
- Transfer roasted squash and vegetables to the pot, scraping up any caramelized bits from the pan.
- Pour in broth and apple cider. Stir to combine and bring to a gentle simmer. Cook for 5-7 minutes.
- Remove from heat and blend soup until completely smooth using an immersion blender or standard blender.
- Return pot to low heat. Stir in heavy cream if using. Taste and adjust seasoning with salt, pepper, or a splash of acid (vinegar/lemon) if needed.
- Serve immediately with desired toppings.
Notes
Roast the squash in a single layer to ensure caramelization rather than steaming. Save the squash seeds, toss with oil and salt, and roast at 350°F for 10-15 minutes for a crunchy topping. Blend the soup while hot for the smoothest texture. If the soup is too thick, add more broth; if too thin, simmer uncovered to reduce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 14
- Sodium: 650
- Fat: 12
- Saturated Fat: 7
- Carbohydrates: 38
- Fiber: 6
- Protein: 6
Keywords: butternut squash soup, fall recipe, easy soup, roasted squash, comfort food, vegetarian, gluten-free, quick dinner