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Roasted Butternut Squash Soup

A roasted butternut soup with just a little bit of sweetness and is a little bit savory, its totally creamy, warm and completely delicious.
Prep Time10 mins
Cook Time1 hr 25 mins
Total Time1 hr 35 mins
Servings: 10


  • 1 large butternut squash
  • 4 TBS butter (divided)
  • 2 TBS brown sugar
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 1/2 tsp salt
  • 1/2 cup green apple (diced)
  • 1/2 yellow onion (diced)
  • 8 fresh sage leaves
  • 4 cups chicken broth
  • 1/4 tsp black pepper
  • 1/2 cup heavy cream (additional to garnish)
  • roasted sunflower seeds (optional)


  • Preheat your oven to 425 degrees.
  • Cut your squash in half and scoop out the seeds. Lay squash on a baking sheet lined with foil.
  • Brush 2 TBS of melted butter over the tops of your squash.
  • Combine brown sugar, cinnamon, nutmeg and 1/2 tsp salt in a small bowl and spread over the top of your squash.
  • Bake for about 1 hour until squash is tender. When done, remove from oven and set aside.
  • Melt additional 2 TBS of butter in a large deep pot over medium heat. Add the apple, onion and sage and season with a little salt and pepper and cook until apple and onion are soft, about 8 minutes.
  • When the squash is cool enough to handle, scoop the flesh out of the squash and add it to the pot with the apple and onion. Discard the skins.
  • Add in the chicken broth, 1 tsp salt, 1/4 tsp pepper and stir everything together. Lower the heat to medium low and then bring to a simmer, breaking up the big pieces of squash as you stir. Simmer for about 15 minutes.
  • Blend everything together until nice and smooth.
  • Return to the pot and stir in the heavy cream.
  • Top with additional cream and sunflower seeds when serving if desired.