Roasted Butternut Squash Soup
This simple delicious recipe is the easiest and best way to make butternut squash soup. This soup is very rich-tasting and has a silky smooth texture thanks to the immersion blender.
Servings 8 people
Calories 300kcal
Ingredients
- 3-4 pound butternut squash halved lengthwise and seeds removed
- 2 tbsp butter
- 1 medium Granny Smith Apple peeled, cored, and diced
- 1/2 onion diced
- 1/8 tsp ground nutmeg
- 2 1/2 cups chicken broth
- 2 1/2 cups water
- 1/2 tsp salt
- 1/4 tsp fresh ground black pepper
- 1/3 cup heavy cream
- additional salt and pepper to taste
Instructions
- Preheat the oven to 425 degrees F. Line a baking sheet with aluminum foil and place squash pieces cut-side up on the baking sheet. Melt 1 tbsp of butter and brush the tops and inside of squash. Liberally season with salt and pepper. Bake in preheated oven for about 1 hour or until knife tender. Remove from oven and allow to cool slightly
- Melt remaining 1 tbsp of butter in a large saucepan or Dutch oven over medium heat. Add apple, onion, and ground nutmeg and cook, stirring occasionally until softened 5-7 minutes. Remove the pan from heat and set aside
- When squash is cool enough to handle, use a large spoon to scoop the flesh into the saucepan with the sautéed onions and apples; discard the skins
- Add chicken broth, water, salt, and black pepper and stir to combine. Bring to boil over medium-high heat. Reduce heat to low and simmer, stirring occasionally and break up any large pieces of squash, about 15 minutes. Remove pan from heat and add the cream
- Using an immersion blender, blend until soup is smooth and creamy. Alternatively, use blender and puree the soup in batches until smooth. Be sure to remove small pour lid from blender lid and cover space with kitchen towel to prevent lid from popping off. Add additional salt and pepper to taste.
Notes
Cool finished soup to room temperature, cover and refrigerate up to 3 days or store in freezer for 1 month.