Roasted Butternut Squash Soup
The Starving Chef is supported by Hungry People like you. When you make a purchase through an affiliate link on my site, I may earn a little bit of cash on the side (at no extra cost to you) to help keep my kitchen running. Read our disclosures here.
There’s a distinctive briskness to the air that can only mean one thing: winter is coming. With warm weathered days numbered in Northern Ohio, I decided the best way to mark the end of a great fall was with a picnic.
Naturally, a soup and thermos were required for a successful fall picnic beneath the color changing trees, so I made some butternut squash soup. I had to go all out for the end of the season so I also made some mini crab cakes and paella as the main dishes and pumpkin spice cinnamon rolls for dessert.
I’m not a huge fan of butternut squash by itself, but I live under the philosophy that there are no flavors I don’t like, just tastes I haven’t acquired yet. For this recipe, I blended butternut squash with flavors I do enjoy, like apple, garlic, onions, and curry for a very flavorful and palatable soup.
Begin by cutting the squash in half length wise. Trim the tip and bottom of the squash, then place on an aluminum lined baking sheet. Roast the squash, cut side up, for about an hour or until the squash is fork-tender.
While the squash is roasting, melt the butter in a large soup pan. Saute the onion and apple in the butter until the mix begins to caramelize and brown.
Carefully remove the squash from the oven and use tongs or spoon to scoop out the squash seeds. Gently scrape the squash from its skin with short, smooth motions as to not tear the delicate skin.
Then just add the chunks of butternut squash into the pan with the onion and apple. Stir to break up the squash further, then add the chicken broth and spices.
Let the soup simmer for about 15 minutes to soften the vegetables and apples. Stir the soup occasionally to make sure it doesn’t start sticking to the bottom of the soup pan.
If you have an immersion blender (which I don’t…HINT HINT for birthday presents, in case anyone is out there looking), then blend the soup directly in the pan. Otherwise, very carefully transfer the soup to a blender in increments and blend the soup, with the blenders lid removed to release any hot hair and prevent the blender from exploding. (If you are using a Magic Bullet, like I had to, even-more-very carefully blend the soup in very small batches until the soup is thoroughly blended, using hot pads and holding it far away from your face when you open. Just saying…from expedience.)
Once the soup is blended, just add the heavy cream to the soup and stir until it reaches the desired smoothness. I like a nice and creamy but still stick-to-your-spoon soup, which this soup achieves quite well, if I do say so myself.
Roasted Butternut Squash Soup
- immersion blender optional
- 3 cups butternut squash 1 whole squash or cubed
- 1 cup green apple chopped
- 1 cup onion chopped
- 4 cloves garlic minced
- 1 tablespoon cinnamon
- ½ teaspoon nutmeg
- 1 tablespoon yellow curry
- 1 tablespoon cayenne pepper
- 1 tablespoon sage
- 4 tablespoons butter
- 2 cups chicken or vegetable broth
- ½ cup heavy whipping cream
- pecans chopped for topping
- Preheat the oven to 425 F. Slice the squash in half lengthwise and place on an aluminum lined baking sheet. Bake for 45 minutes to 1 hour, or until the squash can be easily pierced with a fork and is beginning to brown.
- In a large soup pan over medium heat, add the butter, onions, and apples. Saute in the butter until the onions and apples are beginning to caramelize and brown, or for about 30 minutes, stirring occasionally.
- Take the squash from the oven and use a spoon or tongs to remove the seeds. Scrape along the skin gently to separate the squash from the skin in chunks. Add the squash to the soup pan with the onions and apples.
- Stir the now softened squash into the onions and apples. Add the broth, cinnamon, nutmeg, yellow curry, cayenne pepper, and sage and bring the soup to a simmer.
- Carefully transfer the soup from the soup pan to a blender (or use an immersion blender) in small batches and blend until smooth. Repeat until all of the soup has been blended.
- Add the now pureed squash back into the soup pan. Add the heavy whipping cream and reduce the heat to low. Stir well and add more cream until the soup reaches the desired consistency. Serve with a chunk of seasonal bread and enjoy!