Sweet Roasted Butternut Squash Soup

Sweet Roasted Butternut Squash Soup

  Ready in : 90 mins

You can never have too many hor d'oeuvre recipes, so give Sweet Roasted Butternut Squash Soup a try. For $2.46 per serving, this recipe covers 30% of your daily requirements of vitamins and minerals. One portion of this dish contains around 6g of protein, 29g of fat, and a total of 496 calories. This recipe serves 2. It can be enjoyed any time, but it is especially good for Autumn. This recipe is liked by 1 foodies and cooks. It is brought to you by Foodista. It is a good option if you're following a gluten free, lacto ovo vegetarian, and primal diet. A mixture of butternut squash, pepper, water, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes approximately 1 hour and 30 minutes. With a spoonacular score of 53%, this dish is solid. If you like this recipe, you might also like recipes such as Sweet Spiced Roasted Butternut Squash Soup {Vegan}, Sweet Spiced Roasted Butternut Squash, and Butternut Squash And Sweet Potato Soup.

Ingredients

butternut squash

butternut squash

1 medium

butter

butter

2 tablespoons

fuji apple

fuji apple

1 medium

onion

onion

0.5 medium

rubbed sage

rubbed sage

1.5 teaspoons

vegetable broth

vegetable broth

1.25 cups

water

water

1.25 cups

kosher salt

kosher salt

1 teaspoon

pepper

pepper

0.25 teaspoon

pepper

pepper

1 Dash

heavy cream

heavy cream

0.33333334 cup

cream

cream

2 tbsp

Cooking in Steps

  1. 1
    Preheat oven to 425F with a rack in the middle.Line a baking sheet with aluminum foil.

    aluminum foil
    aluminum foil
    baking sheet
    baking sheet
    oven
    oven
  2. 2
    Cut squash in half lengthwise and remove seeds.

    squash

    squash

    seeds

    seeds

  3. 3
    Place the squash halves with the cut side up on the baking sheet.

    squash

    squash

    baking sheet
    baking sheet
  4. 4
    Brush 1 tablespoon of melted butter over the squash. Season with salt and pepper. Roast 45 minutes to 1 hour until tender.While the squash is roasting, peel, core, and dice the apple. Dice the onion. Melt the remaining tablespoon of butter in a large saucepan.

    salt and pepper

    salt and pepper

    butter

    butter

    squash

    squash

    apple

    apple

    onion

    onion

    sauce pan
    sauce pan
  5. 5
    Add the apple, onion, and sage, season with salt and pepper, and cook, stirring occasionally, until softened, about 7 minutes.

    salt and pepper

    salt and pepper

    apple

    apple

    onion

    onion

    sage

    sage

  6. 6
    Remove the pan from the heat and set aside.When the squash is ready, set the baking sheet on a wire rack until the squash is cool enough to handle. Using a large spoon, scoop the flesh into the saucepan with the sautéed apples and onions; discard the skins.

    apple

    apple

    onion

    onion

    squash

    squash

    baking sheet
    baking sheet
    wire rack
    wire rack
    sauce pan
    sauce pan
    frying pan
    frying pan
  7. 7
    Add the broth, water, and measured salt and pepper, stir to combine, and bring to a boil over medium-high heat. Reduce the heat to medium low and simmer, stirring occasionally and breaking up any large pieces of squash, until the flavors meld, about 15 minutes.

    salt and pepper

    salt and pepper

    squash

    squash

    broth

    broth

    water

    water

  8. 8
    Remove the pan from the heat and stir in the cream.Using an immersion blender, purée the soup in batches until smooth.Season with salt and pepper as needed.

    salt and pepper

    salt and pepper

    cream

    cream

    immersion blender
    immersion blender
    frying pan
    frying pan
  9. 9
    Serve garnished with the sour cream, if using.

    sour cream

    sour cream