Butternut Squash Soup
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
- Cuisine
- American
- Prep Time
- 20 min
- Cook Time
- 1 hr
- Total Time
- 1 hr 20 min
Recipe Card
Butternut Squash Soup
★ 4.8 · By Marguerite Hale
- Course
- Soups
- Cuisine
- American
- Prep Time
- 20 min
- Cook Time
- 1 hr
- Total Time
- 1 hr 20 min
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.
Nutrition
Estimated per serving (6 servings per recipe).
Tip: Any tips before I start?
Read the method through once and get everything measured before you turn on the heat — it is the single change that makes home cooking calmer.
Variation Ideas
- Adjust the seasoning and herbs to what is in season.
How long will this last?
Refrigerate in an airtight container for up to 3 days.
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What to Serve With Butternut Squash Soup
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