Description
A creamy and flavorful butternut squash soup, perfect for a cozy meal.
Ingredients
Scale
- 1 large butternut squash (approximately 4 lbs)
- 1 tsp olive oil
- 1 honey crisp apple, peeled, cored and chopped
- 1 quart chicken bone broth
- 1 tbsp unsalted butter
- 1/2 – 1 tsp coarse Kosher salt (if using table salt, use half the amount)
- 1 tsp ground cinnamon
- 1/4 tsp ground allspice
- 1/4 tsp ground nutmeg
- 1/4 cup milk or cream
Instructions
- Preheat the oven to 400 F, and position a rack in the center of the oven. Line a baking sheet with parchment paper.
- Cut the butternut squash in half, lengthwise, then scoop out the seeds. Rub the squash lightly with the olive oil.
- Place the squash half skin side up on the baking sheet. Roast for about 1 hour, until tender enough to pierce with a fork.
- Let cool for a few minutes, until cool enough to handle, then use a spoon to scoop all of the squash out of the skin.
- In a large stock pot, combine the roasted squash with the diced apple, chicken broth, butter, salt, and spices.
- Bring to a boil, then reduce to a simmer for about 20-30 minutes, to let all the flavors come together and to allow the squash and apple to fully soften.
- If you have an immersion blender, you can use that to blend the soup directly in the stock pot. Otherwise, puree the soup in batches in a regular blender, until velvety smooth.
- Return the pureed soup to the pot, stir in the milk or cream, and serve immediately.
Notes
- For a vegan version, substitute the chicken broth with vegetable broth and omit the butter.
- Adjust the amount of salt based on personal taste.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Soup
- Method: Roasting and Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 5g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 10mg