I’ve been meaning to post this recipe for a long time. However, I could never get the pictures to look appetizing and that’s a huge deal for a food blog. Personally, I know that I wouldn’t make food that looks unappealing. I don’t know why I had so much trouble photographing this beautiful golden soup, but my first two attempts were complete failures. However, I think the third time finally did the soup justice.
This roasted butternut squash soup is perfect for the fall season. Plus, butternut squash is fairly inexpensive this time of the year. Last time I attempted the soup I bought the squash out of season and was shocked when I saw the receipt. Now I really try to buy fresh ingredients that are in season. It seems like they taste better and are much easier on the wallet.
I topped this roasted butternut squash soup with homemade garlic parmesan croutons. Homemade croutons are a million times better than the store-bought kind. These croutons are flavored with garlic-infused butter and parmesan cheese to complement the soup.
Roasted Butternut Squash Soup
- 1 large butternut squash, halved lengthwise and seeds removed
- 2 tbsp butter, melted
- ½ yellow onion, diced
- ½ Granny Smith apple, peeled, cored, and diced
- 1 clove garlic, grated
- 6 sage leaved, chopped
- salt and pepper, to taste
- 3 cups chicken or vegetable broth
- ⅛ tsp cayenne pepper
- ¼ cup heavy cream
- additional sage and heavy cream, for garnish
- Preheat the oven to 400 degrees Fahrenheit.
- Place the butternut squash halves on a baking sheet, cut side up. Brush with 1 tablespoon of the melted butter and season with salt and pepper, to taste. Bake in the preheated oven for 50 minutes to 1 hour, until knife tender.
- Once the squash is tender, place the halves on a wire rack to cool.
- In a large stockpot, melt the remaining tablespoon of butter over medium-high heat. Add the diced yellow onion and diced apple and sauté until tender, about 3 to 5 minutes. Add the garlic, sage, salt and pepper. Sauté for an additional minute. Scoop out the flesh from the butternut squash with a spoon and add to the stockpot.
- Add the broth to the stockpot and bring to a boil over medium-high heat. Reduce to a simmer and cook for 10 minutes, stirring occasionally. Season with cayenne pepper. Remove the stockpot from the stove and stir in the heavy cream.
- Using an immersion blender, purée the soup until smooth. Alternatively, purée the soup in batches using a blender (be sure to leave the pour spout open and cover with a kitchen towel to allow the steam to escape). Season with salt and pepper, to taste.
- Garnish with a drizzle of heavy cream, croutons, and chopped fresh sage.