Soups & Stewscookingclassy5.0
Butternut Squash Soup
This is a perfect autumn soup! It's made with roasted squash halves (which are easy to prep and they add great flavor), a granny smith apple and fresh herbs. It's deliciously creamy and just good for the soul comfort food on a cold day.
👥 6 Servings⏱️ Prep & Cook: 1h 30m⏳ Prep: 15 min🔥 Cook: 1h 15m👤 Jaclyn📖 cookingclassy
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- baking sheet
- oven
- pot
- blender
📝 Preparation Steps
1
Preheat oven to 400 degrees. Line an 18 by 13-inch baking sheet with aluminum foil.
2
Place squash halves on baking sheet cut side up. Brush with 1 Tbsp of the olive oil and season with salt and pepper.
olive oil2 Tbsp
3
Roast in preheated oven until tender and slightly browned in spots, about ⏱️ 50 - 60 minutes.
4
Meanwhile heat remaining 1 Tbsp olive in a large pot over medium heat. Add onion and apple and saute until nearly softened, about ⏱️ 8 minutes. Add garlic and saute ⏱️ 1 minute longer.
5
Pour in chicken broth then add sage, thyme, rosemary and nutmeg. Bring mixture to a boil then reduce heat to medium-low, cover and simmer ⏱️ 10 - 15 minutes until apples and onions are soft (then remove from heat if squash isn't done).
6
Scoop roasted squash from skin and add to soup. Puree with an immersion blender**.
7
Season with salt and pepper to taste. Thin with water to reach desired consistency, heat soup through over medium-low heat if needed.
8
Stir in cream or add to each individual serving along with pecans.
9
Recipe source: Cooking Classy
Nutrition Facts
calories
310 kcal
fat Content
16 g
serving Size
1 serving
fiber Content
6 g
sugar Content
10 g
sodium Content
63 mg
protein Content
7 g
cholesterol Content
18 mg
carbohydrate Content
32 g
saturated Fat Content
4 g
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