Are you making your own soups yet? You really should! It is so easy to make a pot of a truly fantastic soup and the roasted soups like my creamy tomato, sweet potato and fennel and today’s butternut squash soup require just two simple steps… roast and blend.
Sounds great, right? Let’s get started…
Begin by gathering and preparing your ingredients. You will need…
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- a large butternut squash cut in half with the seeds removed
- a whole bulb of garlic with the top sliced off
- a large yellow onion, peeled and quartered
- an apple, peeled and cut in half (any sweet apple will work in this soup. I love using galas.)
- a half cup of roughly chopped walnuts
- some extra virgin olive oil
- sea salt and black pepper
- pure maple syrup (it’s optional, but adds a beautiful hint of sweetness.)
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Put everything into a large oven safe skillet or over a parchment lined baking sheet and drizzle generously with olive oil. Season everything with salt and black pepper and if you decide to use the maple syrup, add that now too.
Roast everything in a 400 degree oven for about an hour or until the squash is tender.
Transfer the flesh from the butternut squash and apple into a blender along with the cloves from the garlic bulb, the onions and walnuts. Blend until broken down and then add 3 cups of vegetable stock and blend until smooth.
If you blend the ingredients as soon as you pull them out of the oven, your soup will be hot and ready to go right out of the blender, but if you let it cool off a bit or just want to warm things up a bit, transfer the soup into a pot over medium heat until fully warmed through.
Some options…
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- If you aren’t sure you removed all the apple seeds or think you may have transferred some of the peels or skin into the blender, pour the soup through a mesh sifter to remove them.
- If you prefer your soup extra creamy, add some heavy cream either in the blender or while you are reheating the soup.
- Be sure to do a quick taste test before you wrap things up and add more salt, black pepper or even a little bit more maple syrup to make sure everything tastes well balanced.
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When it comes to garnishing this roasted butternut squash soup, you have plenty of options! Traditionally, a drizzle of heavy cream and some chopped walnuts or pumpkin seeds are paired with a bowl of squash soup, but today, I used some left over roasted butternut squash to add some texture, crumbled goat cheese and some herbs. It all worked so well.
This beautiful fall soup is subtly sweet, nutty and super comforting and the fact that everything comes together in the same skillet in about an hour makes it the perfect soup for weeknight dinners or a warm lunch on a chilly day.
Roasted Butternut Squash Soup
Ingredients
- 1 large butternut squash, halved with seeds removed
- 1 whole bulb of garlic, top sliced off
- 1 large yellow onion, peeled and quartered
- 1 apple, halved
- 1/2 cup of walnuts, roughly chopped
- 1/4 cup of extra virgin olive oil
- sea salt and black pepper
- pure maple syrup
Garnishes
- crispy bacon or pancetta
- goat cheese, crumbled
- pumpkin seeds
- thyme, parsley or sage, finely chopped
- heavy cream
Instructions
- Preheat your oven to 400°
- Slice the butternut squash in half lengthwise and remove the seeds
- Place the squash onto a parchment lined baking sheet along with the bulb of garlic, quartered yellow onion, halved apple and roughly chopped walnuts
- Drizzle everything with olive oil and season generously with sea salt and black pepper
- Drizzle several tablespoons of pure maple syrup over the squash and apples
- Bake in a 400 degree oven until the squash is tender (50-60 minutes)
- Transfer the roasted vegetables into a food processor or blender, add 3 cups of vegetable stock and blend until smooth
- Add additional stock, salt, black pepper or maple syrup, if preferred
- Strain the soup or reheat, if necessary
- Garnish and enjoy!
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