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Roasted Butternut Squash Soup

A beautiful roasted squash soup with apple, garlic and walnuts.
Prep Time5 minutes
Cook Time1 hour
Total Time1 hour 5 minutes
Course: Soup
Cuisine: American
Servings: 4

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!