Roasted Butternut Squash Soup
Like many soups this one is easy to prepare. The butternut squash (or other variety) gives it a hearty flavour without being too filling. Roasting the squash adds a richer flavour.
Servings Prep Time
4people 10minutes
Cook Time
45minutes
Servings Prep Time
4people 10minutes
Cook Time
45minutes
Ingredients
Instructions
  1. Pre-heat oven to 400 degrees.
  2. Place butternut squash on a rimmed baking pan and drizzle with olive oil. Toss to coat pieces evenly.
  3. Roast squash for 20-30 minutes until soft but not mushy.
  4. Add 1-2 tablespoons of olive oil to a medium pot.
  5. While the squash is roasting, sweat the chopped onion over a low flame until soft, but not browned.
  6. Add roasted squash, sliced apple, nutmeg and 4 cups of chicken broth to the prepared onions.
  7. Bring to a boil and then simmer for 10-15 minutes or until apple is soft.
  8. Using a hand blender, puree the soup until smooth.
  9. Check for seasoning and add salt to taste. Add 1/2 cup of half and half to soup and simmer on a low flame to re-heat – do not boil!
  10. Serve soup in individual bowls with a dollop of creme fraiche or sour cream or garnish with croutons.
Recipe Notes

As an option to butternut, substitute pumpkin or other orange squash

For a vegetarian soup option, vegetable broth may be substituted