Roasted Butternut Squash Soup

This is unquestionably the easiest and finest way to make abundant-tasting butternut squash soup, without obtaining to peel and dice a substantial, awkwardly shaped vegetable. You start by cutting the squash in 50 percent lengthwise and roasting it in a incredibly hot oven. (If you’re shy about whacking the squash in fifty percent, you can often microwave it very first to make points less difficult.) Scrape the roasted flesh from the skin, and simmer it with sautéed yellow onion, fresh sage, and a tart Granny Smith apple. When everything’s comfortable and the flavors have melded, purée it all in the blender. Lastly, enrich the soup with a bit of large product. It is a perfect way to cozy up on any chilly day, and a amazing Thanksgiving starter.

To include a textural remaining prosper, garnish with toasted pumpkin seeds, our Savory Pumpkin Seed and Rye Granola, or Parsley Croutons. And for a delicious choice you can make in your Crock Pot, verify out our Sluggish Cooker Butternut Squash and Purple Pepper Soup.

Make-ahead notice: Cool the concluded soup to place temperature, deal with, and refrigerate for up to 3 times, or adhere in the freezer up to 1 thirty day period.

  • Produce: 6 to 8 servings
  • Tough: Uncomplicated
  • Overall: 2 hrs
  • Active: 40 minutes

Substances (11)

  • 4 lbs . whole butternut squash (about 2 medium), halved lengthwise and seeds taken off
  • 2 tablespoons unsalted butter (1/4 stick)
  • 1 medium Granny Smith apple (about 8 ounces)
  • 1/2 medium yellow onion
  • 8 refreshing sage leaves
  • 2 1/2 cups minimal-sodium vegetable or hen broth
  • 2 1/2 cups water
  • 1 1/2 teaspoons kosher salt, furthermore far more as necessary
  • 1/4 teaspoon freshly ground black pepper, moreover a lot more as essential
  • 1/3 cup weighty product
  • 1/2 cup toasted pumpkin seeds, for garnish (optional)


  1. Heat the oven to 425°F and organize a rack in the center. Line a baking sheet with aluminum foil. Put the squash items slash-aspect up on the baking sheet. Soften 1 tablespoon of the butter and brush all of it above the tops and insides of the squash halves (alternatively, you can rub it on evenly with your fingers). Time generously with salt and pepper. Roast until finally knife tender, 50 minutes to 1 hour.
  2. In the meantime, peel, main, and slice the apple into medium dice. Cut the onion into medium dice. Melt the remaining tablespoon of butter in a big saucepan or Dutch oven over medium warmth. Include the apple, onion, and sage, season with salt and pepper, and cook, stirring once in a while, until softened, about 7 minutes. Remove the pan from the heat and set aside.
  3. When the squash is completely ready, established the baking sheet on a wire rack until finally the squash is great plenty of to tackle. Employing a massive spoon, scoop the flesh into the saucepan with the sautéed apples and onions discard the skins.
  4. Add the broth, drinking water, and measured salt and pepper, stir to combine, and deliver to a boil over medium-large warmth. Decrease the warmth to medium lower and simmer, stirring from time to time and breaking up any big items of squash, right until the flavors meld, about 15 minutes. Take away the pan from the heat and stir in the cream.
  5. Employing a blender, purée the soup in batches until smooth, eliminating the compact cap (the pour lid) from the blender lid and masking the space with a kitchen area towel (this enables steam to escape and stops the blender lid from popping off). Alternatively, use an immersion blender. Style and season with salt and pepper as necessary. Serve garnished with the pumpkin seeds, if applying.