Roasted Butternut Squash Soup

A bowl of butternut squash soup topped with a ting of cream, sunflower seeds, and two small sage leaves.

5 from 1 vote

This roasted butternut squash soup is the best comforting soup, perfect for the fall and winter season. It's creamy, a little bit sweet and perfect served with warm bread.

Prep Time10

Cook Time1 25

Total Time1 35

Course: Soup

Cuisine: American

Keyword: autumn, creamy, fall, Roasted Butternut Squash Soup, winter

Servings:

Calories: 135kcal

Ingredients

1 large butternut squash
4 TBS unsalted butter (divided)
2 TBS brown sugar
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1 1/2 tsp salt
1/2 cup green apple (diced)
1/2 cup 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)

Instructions

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.

Nutrition