Roasted Butternut Squash Soup
This tried and true Roasted Butternut Squash Soup with apple is easy to make, has the perfect blend of fall flavors, and is the only thing you need to stay warm this season.
Servings 12 people
Calories 103kcal
Ingredients
- 2 tbs butter
- 2 medium butternut squash
- 2 large apples peeled, chopped
- 1 large onion chopped
- 2 tbs brown sugar
- 3/4 tsp salt
- 3/4 tsp cinnamon
- 1/8 tsp pepper
- 3 cups chicken broth or vegetable broth
- squash seeds optional garnish
- nutmeg optional garnish
Instructions
- Preheat oven to 375.
- Cut the ends off of the squash, scoop out the seeds. I save the seeds and bake them and use them as a garnish.
- Place them skin side down on a baking sheet.
- Bake until fork tender, about 45 minutes to an hour.
- Once the squash has cooled enough scoop out the flesh
- In a med. sauce pan, saute' onions in a couple tablespoons of butter, until softened.
- Add the squash, apples, broth, salt, cinnamon, brown sugar, and pepper.
- Bring to a boil and simmer covered until apples are soft.
- In batches, pour the soup into a blender, or food processor (I use my vitamix), and process until smooth. Alternatively, you can use an immersion blender
- Once it has all been pureed, return to a clean pot and heat until warmed.
- Ladle into bowls and top with baked squash seeds and a dash of nutmeg.
Video
Notes
If you don't want to transfer the soup to a blender, you can use an immersion blender.
If you really want to bring it up a notch, use whole nutmeg grated with a microplane zester.
Swerve Brown works great in this recipe as a sugar substitute.
Nutrition
Calories: 103kcal | Carbohydrates: 22g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 383mg | Potassium: 532mg | Fiber: 3g | Sugar: 8g | Vitamin A: 13365IU | Vitamin C: 32.4mg | Calcium: 71mg | Iron: 1mg
