Butternut Squash Soup

Creamy and nourishing Butternut Squash Soup is simple to make and full of roasted butternut flavor. This cozy soup is best served warm with crusty bread. Ultimate fall comfort food!

Course Soup

Cuisine American

Prep Time 10

Cook Time 1 30

Total Time 1 40

Servings servings (2 cups each)

Calories 370kcal

Author Meggan Hill

Ingredients

3 tablespoons olive oil
2 tablespoons honey
1 large butternut squash peeled, quartered lengthwise, and seeded (about 3 pounds, see note 1)
2 yellow onions peeled and quartered
1 Granny smith apple peeled, quartered, and cored
5 cups chicken broth or vegetable broth (see note 2)
Salt and freshly ground black pepper
1/4 teaspoon ground nutmeg
1/2 cup half-and-half plus more for drizzling (see note 3)
1/3 cup pistachios chopped, for garnish, optional
fried sage leaves for garnish, optional (see note 4)

US Customary - Metric

Instructions

To roast the vegetables and fruit:

Preheat oven to 450 degrees. Line a rimmed baking sheet with foil for easy cleanup. In a small bowl, stir together olive oil and honey.
On prepared baking sheet, arrange squash quarters, onions, and apples in a single layer. Brush the cut sides of all vegetables and fruit with the oil mixture. Roast until the squash is tender and starting to caramelize and onions and apples are well-browned, about 1 hour.

To make the soup:

In a Dutch oven or large pot over medium heat, add squash, onion, apple, chicken broth, 1/2 teaspoon salt, 1/2 teaspoon pepper, and nutmeg. Bring to a simmer, partially cover, and cook until very tender, about 20 minutes. Remove from heat and let cool slightly.
Working in batches, transfer the mixture to a blender or food processor and puree until smooth. Or, use an immersion blender in the pot.
Return the soup to the pot over medium heat and stir in half-and-half. Season to taste with salt and pepper (I like 1/2 teaspoon additional salt). Garnish individual portions with a drizzle of half-and-half, pistachios, and fried sage leaves if desired.

Notes

Butternut squash: Or substitute 2 smaller squashes aiming for about 3 pounds total.
Chicken broth: Make this soup vegetarian by substituting vegetable broth.
Half-and-half: Or substitute heavy cream.
Sage: Look for sage leaves with the stem still attached (it's easier to flip and transfer by grasping the stem).
Yield: This recipe makes about 8 c. of soup. It's enough for 4 hearty main-course servings. Or, serve one c. per person as an appetizer or first-course dish.
Storage: Store leftovers covered in the refrigerator for up to 4 days. Reheat in the microwave or on the stove to 165 degrees.

Nutrition