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Description
A creamy and flavorful roasted butternut squash soup, perfect for a comforting meal.
Ingredients
- 1 large butternut squash (about 3 pounds), peeled, seeded, and cubed
- 1 large apple (like Honeycrisp or Gala), peeled, cored, and chopped
- 1 medium yellow onion, chopped
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cups vegetable or chicken broth
- 1/2 teaspoon dried sage
- 1/4 teaspoon ground nutmeg
- 1/2 cup heavy cream or coconut milk
- Toasted pumpkin seeds for garnish
Instructions
- Preheat oven to 425°F (220°C).
- On a large baking sheet, combine the cubed butternut squash, chopped apple, and chopped onion.
- Drizzle with olive oil and sprinkle with salt and pepper. Toss to coat everything evenly.
- Spread in a single layer and roast for 25-30 minutes, until the squash is tender and lightly caramelized.
- Transfer the roasted vegetable and apple mixture to a large pot or Dutch oven.
- Add the vegetable broth, dried sage, and ground nutmeg.
- Bring the mixture to a boil, then reduce the heat and let it simmer for about 10 minutes.
- Use an immersion blender to puree the soup until it is completely smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender, blend until smooth, and return to the pot.
- Stir in the heavy cream or coconut milk and warm through gently over low heat, being careful not to let it boil.
- Taste and adjust seasoning with more salt and pepper if needed.
- Serve hot, garnished with toasted pumpkin seeds.
Notes
- For a vegan option, use coconut milk instead of heavy cream and ensure your broth is vegetable broth.
- To toast pumpkin seeds, spread them in a single layer on a baking sheet and roast at 350°F (175°C) for 5-10 minutes, or until lightly golden and fragrant.
- Adjust spices to your preference. A pinch of cayenne pepper can add a subtle heat.