Roasted Butternut Squash Soup
Cook
50 mins
Prep Time
10 mins
Total Time
1 hour
Serves
6
Ingredients
- 3 lbs butternut squash, halved lengthwise and seeded
- 2 tablespoons olive oil, divided
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 medium apple, peeled and diced (Honeycrisp or Gala work well)
- 4 cups vegetable broth
- 1/2 cup coconut milk or heavy cream
- 2 tablespoons maple syrup
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- Salt and freshly ground black pepper to taste
- 2 tablespoons fresh sage leaves, chopped
- Pumpkin seeds for garnish (optional)
Kitchen Tools Needed:
- Large baking sheet
- Parchment paper
- Large soup pot or Dutch oven
- Immersion blender or regular blender
- Knife and cutting board
- Measuring cups and spoons
- Ladle
- Ice cream scoop (for scooping squash)
Steps
- Roast the Squash: Preheat oven to 425°F. Brush cut sides of butternut squash with 1 tablespoon olive oil and season with salt and pepper. Place cut-side down on a baking sheet lined with parchment paper. Roast for 35-45 minutes until tender when pierced with a fork.
- Prepare the Base: While squash roasts, heat remaining olive oil in a large pot over medium heat. Add onion and cook for 5-7 minutes until softened and translucent. Add garlic and fresh ginger, cooking for another minute until fragrant.
- Add Apple and Spices: Add diced apple to the pot and cook for 3-4 minutes until slightly softened. Stir in cinnamon, nutmeg, and ground ginger, cooking for 30 seconds until aromatic.
- Scoop and Combine: Once squash is cool enough to handle, scoop flesh from skin and add to the pot. Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 15-20 minutes to meld flavors.
- Blend the Soup: Using an immersion blender, puree soup until completely smooth. Alternatively, transfer in batches to a regular blender (be careful with hot liquids). Return to pot if using regular blender.
- Finish and Season: Stir in coconut milk and maple syrup. Season with salt and pepper to taste. Add fresh sage and simmer for 2-3 more minutes. Adjust consistency with additional broth if needed.
Macros:
Total Calories: 185
Carbs: 32g
Proteins: 4g
Fats: 6g