I swear I posted a recipe for butternut squash soup on my blog before, but as I was looking back on it, I realize that I have not. I had a big package of cut up butternut squash in my fridge that I was planning to roast as a veggie for Thanksgiving, but my sister told me that most people probably won’t eat it in her house as they are not squash fans. I have shared that recipe with you before so you can check that out. So, I had to use up the squash so I decided to make some soup with it. I have experimented with several different butternut squash soup recipes, but I always seem to come back to this one. The only downfall for me with it, is the color. It does not come out with a bright orange color. It is more brown from the roasting, but I love the flavor.
Instead of buying whole butternut squashes, I buy it precut. It saves tons of time and a potential knife injury. I use a 3 lb. package and throw it on a cookie sheet covered in foil for a quick cleanup and spray some cooking spray on it.
While the squash is roasting, I saute up 2 peeled and cored apples and a medium onion in a little butter. I add some dried sage, pepper, salt, a sprinkle of cinnamon and cayenne pepper.
When the squash is done, add it to the apples and onion, and add the liquid. I use half chicken broth and half water.
Let it simmer a bit to get the flavors to meld together and then blend it up with an immersion blender. Alternately you can puree it in a blender, but the immersion blender allows me to do it right in the pot and do less dishes.
A little half and half adds some richness to the soup and lightens it a bit.
Roasted Butternut Squash Soup (adapted from Chowhound)
- 3 pounds whole butternut squash (about 2 medium), halved lengthwise and seeds removed
- 1 tablespoon unsalted butter
- 2 medium apples (I use whatever)
- 1 medium yellow onion
- 8 fresh sage leaves or 1 tsp. dried sage.
- 2 1/2 cups low-sodium vegetable or chicken broth
- 2 1/2 cups water
- 1 1/2 teaspoons kosher salt, plus more as needed
- 1/4 teaspoon freshly ground black pepper, plus more as needed
- 1/2 teaspoon ground cinnamon
- a sprinkling of cayenne pepper (to taste)
- 2/3 cup half and half
- 1/2 cup toasted pumpkin seeds, for garnish (optional)
- Heat the oven to 425°F and arrange a rack in the middle. Line a baking sheet with aluminum foil. Spray with nonstick spray Place the squash pieces on the baking sheet. Spray with more cooking spray . Season generously with salt and pepper. Roast until tender, 45 minutes or so.
- Meanwhile, peel, core, and cut the apples into medium dice. Cut the onion into medium dice. Melt the 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 occasionally, until softened, about 7 minutes. Add the cinnamon. Remove the pan from the heat and set aside.
- When the squash is ready, Using a large spoon, add the squash to the sautéed apples and onions.
- Add the broth, water, and measured salt and pepper, stir to combine, and bring to a boil over medium-high heat. Reduce the heat to medium low and simmer, stirring occasionally and breaking up any large pieces of squash, until the flavors meld, about 15 minutes. Remove the pan from the heat.
- . Using an immersion blender, purée the soup until smooth, Alternatively, use a blender. Sprinkle with cayenne pepper to taste. Stir in the half and half. Taste and season with salt and pepper as needed. Serve garnished with the pumpkin seeds, if using.