Roasted Butternut Squash Soup
A velvety and flavorful blend of roasted butternut squash, apple, spices, and cream, perfect for warming up on chilly days.
Equipment
- immersion blender optional
Ingredients
- 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
Instructions
- Preheat the oven to 425°F. Slice the squash in half lengthwise and place it 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. Sauté them in the butter until the onions and apples are beginning to caramelize and brown, which takes about 30 minutes. Stir occasionally.
- Take the squash out of the oven and use a spoon or tongs to remove the seeds. Gently scrape along the skin 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 to the soup pan. 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. Pour in the heavy whipping cream and reduce the heat to low. Stir well and add more cream until the soup reaches the desired consistency.
- Serve the soup with a chunk of seasonal bread and sprinkle some chopped pecans on top for added texture and flavor. Enjoy your delicious Roasted Butternut Squash Soup!
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