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Roasted Butternut Squash Soup Recipe

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.
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Soup
Cuisine French
Servings 4 people

Ingredients
  

  • 1 lb Butternut squash peeled and cut into cubes
  • 1 tart cooking apple peeled, cored and sliced
  • 1 small Yellow Onion chopped
  • 4 cups Chicken Broth preferably homemade
  • olive oil
  • 1/4 teaspoon Nutmeg
  • 1/2 cup half and half or light cream
  • to taste Salt
  • Crème fraiche or sour cream for garnish

Instructions
 

  • Pre-heat oven to 400 degrees.
  • Place butternut squash on a rimmed baking pan and drizzle with olive oil. Toss to coat pieces evenly.
  • Roast squash for 20-30 minutes until soft but not mushy.
  • Add 1-2 tablespoons of olive oil to a medium pot.
  • While the squash is roasting, sweat the chopped onion over a low flame until soft, but not browned.
  • Add roasted squash, sliced apple, nutmeg and 4 cups of chicken broth to the prepared onions.
  • Bring to a boil and then simmer for 10-15 minutes or until apple is soft.
  • Using a hand blender, puree the soup until smooth.
  • 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!
  • Serve soup in individual bowls with a dollop of creme fraiche or sour cream or garnish with croutons.

Notes

As an option to butternut, substitute pumpkin or other orange squash
For a vegetarian soup option, vegetable broth may be substituted
Tried this recipe?Let us know how it was!