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Roasted Butternut Squash Soup

A velvety soup that is seasoned with fall flavors. Topped with Garlic Parmesan Croutons, this deep golden soup sure to be a crowdpleaser during the holidays.
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Course: Soup
Prep Time: 10 minutes
Cook Time: 1 hour 10 minutes
Servings: 6 servings

Ingredients
  

  • 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
  • tsp cayenne pepper
  • ¼ cup heavy cream
  • additional sage and heavy cream, for garnish

Instructions

  • 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.

Notes

You may use water to thin the soup as needed.
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