Roasted Buttnerut Squash Soup
What do you get when you combine the silky smoothness of butternut squash with the sweet-tart taste of apples? One great soup!
This is an autumn family recipe for butternut squash and apples.
- Prep Time40 min
- Cook Time10 min
- Total Time50 min
- Yield10
- Serving Size10.2 oz
- Energy121 cal
Ingredients
- 1 small butternut squash, peeled, diced (about 5 cups)
- 1 medium onion, large dice (1 cup)
- 1 tablespoon olive oil
- 1 apple, skinned, large dice (1 cup)
- 48 ounces chicken or vegetable broth
- 1 cup half-and-half
- 2 tablespoons parsley, fresh, chopped
- 1 tablespoon thyme, fresh, chopped
- crouton (optional)
- sour cream (optional)
Method
ROASTING: Preheat oven to 450 F. Peel and dice squash into ½ inch pieces (see tip at the end).
Dice onion into ½ inch pieces. Toss squash and onion with olive oil and spread pieces onto a large flat baking pan. Season with salt and pepper.
Roast for 20 minutes – add diced apple – and continue roasting another 10-20 minutes (30-40 total roasting time).
Place roasted mixture into a blender with about half the chicken broth; puree (keep a hand on the lid because hot liquids can cause the top to “explode” off with built up steam).
Add remaining chicken broth, half-and-half, and herbs; puree.
Transfer mixture to saucepan; reheat gently.
Serve with a dollop of sour cream and croutons.
To prepare squash, first cut the squash in half horizontally. Place flat end onto cutting board to stabilize squash and use a peeler to remove skin. Remove seeds. Then cut into lengths, and then into diced pieces.
Nutrition Facts
- 10 servings per container
- Serving Size10.2 oz
- Amount per serving
- Calories121
- % Daily Value*
- Total Fat5.1 g6.54%
- Saturated Fat2.1 g10.5%
- Cholesterol8.9 mg2.97%
- Sodium462 mg20.09%
- Total Carbohydrate15.8 g5.75%
- Dietary Fiber2.4 g8.57%
- Total Sugars4.8 g
- Protein4.7 g9.4%