Butternut Squash Soup

Name: Butternut Squash Soup
Total time: 1 h
Yield: 6 servings
Ingredients: 1 large butternut squash, peeled and cubed; 1 onion, quartered; 1 apple, cored and chopped; 3 tbsp olive oil; 4 cups vegetable stock; 1/2 cup heavy cream; 1/2 tsp grated nutmeg; Toasted pumpkin seeds to finish

Soups Freezer Friendly One-Pot Gluten-Free

Squash roasted until the edges caramelize, then blended smooth with apple and a little cream. Roasting instead of boiling is the whole difference between a flat soup and one that tastes sweet and toasted.

Course: Soups
Time: 1 hr
Servings: 6

Cooking Notes

Roasting the squash until the edges brown gives the soup more depth than simply boiling it until soft. Spread the pieces out so they caramelize instead of steaming.
Blend first, then decide how much additional stock the soup needs. Squash varies in moisture, so adjusting the consistency at the end is more reliable than using a rigid liquid amount.
Taste again for salt and acidity after the soup is blended. Sweet squash often needs a sharper final note to keep the finished bowl savory rather than flat.

Recipe Card

Butternut Squash Soup

By Gabriella

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Category: Soups
Total Time: 1 hr
Difficulty: Easy

Servings: 6

Ingredients

1 large butternut squash, peeled and cubed
1 onion, quartered
1 apple, cored and chopped
3 tbsp olive oil
4 cups vegetable stock
1/2 cup heavy cream
1/2 tsp grated nutmeg
Toasted pumpkin seeds to finish

Instructions

1
Toss the squash, onion, and apple with the oil and plenty of salt, spread them on a sheet pan, and roast at 425°F for thirty-five minutes until browned at the edges.
2
Scrape everything into a pot with the stock and simmer for ten minutes so the flavors settle together.
3
Blend until completely smooth, working in batches and venting the lid so steam does not build up.
4
Stir in the cream and nutmeg, adjust the salt, and serve topped with toasted pumpkin seeds.