A knockout Butternut Squash Soup made easy by blending roasted squash with apples, onion, garlic and lots of fresh sage and thyme. A wholesome and satisfying meal that is also completely delicious.
Prep Time10 minutesmins
Cook Time45 minutesmins
Total Time55 minutesmins
Servings: 4
Ingredients
1large butternut squashabout 4 pounds, ends trimmed, halved lengthwise, and seeds removed (see notes)
2tablespoonsolive oil, divided, plus more for drizzling
1medium yellow onionroughly chopped
1teaspoonsaltplus more to taste
1large apple such as honey crisp, gala, Granny Smith, etcroughly chopped (peel only if not using a high-speed blender)
4 small garlic cloves (or 2 fat)peeled and smashed
2 - 3tablespoonschopped thyme and sage leaves
Freshly ground black pepperto taste
4cupsvegetable broth,divided
⅛teaspoonground nutmeg
2teaspoons apple cider vinegar or any light-coloured vinegar
Garnish (optional)
toasted pepitas (pumpkin seeds)
coconut milk (for drizzling)
extra chopped sage and thyme leaves
Instructions
Preheat the oven to 425ºF and line a rimmed baking sheet with parchment paper. Place the butternut squash on the pan cut-side up and rub each half with a drizzle of olive oil. Sprinkle with salt and pepper.
Flip the squash face down (If you wish, tuck a few sprigs of thyme and sage leaves under the squash to infuse with more flavour). Roast until squash is tender and completely cooked through, about 40 to 50 minutes. Set aside to cool enough to handle.
Meanwhile, in a large soup pot, warm 1 tablespoon olive oil over medium heat. Add the chopped onion and 1 teaspoon salt. Cook, stirring often, until the onion has slightly softened, about 2 minutes. Reduce heat to medium low, add the apple, garlic, chopped herbs and pepper to taste. Cover the pan and cook, until all the ingredients are soft, stirring frequently, about 6 to 8 minutes.
Use a large spoon to scoop out the flesh of the butternut squash and transfer to a high-powered blender. Transfer all the ingredients form the soup pot into the blender. Pour in 3 cups of the vegetable broth, nutmeg, vinegar, and the remaining tablespoon of olive oil. Blend on high until completely smooth and creamy, about 2 to 3 minutes.
Add a little more broth, a 1/2 cup at a time, if you'd like it thinner. Blend again for a few minutes. (I rarely need to add more broth so only add it if your soup seems very thick). See notes to use a hand-blender instead.
Pour everything back into the soup pot and warm the soup over medium heat, stirring often, until completely warmed through. Taste and adjust seasoning with more salt and pepper, if necessary. Serve in bowls and top with toasted pepitas, a swirl of coconut milk, if using, and some freshly cracked black pepper.
Notes
How To Slice Butternut Squash?Cutting squash can be a little intimidating, and dangerous if you aren't careful. Fortunately, a butternut squash isn't as difficult as other thicker-skinned squash. Here's how to do it:
Place the butternut squash on a sturdy cutting board. Using a heavy, sharp knife, slice off the stem and bottom ends of the squash. This creates a flat surface at both ends of your squash.
Stand the squash upright with the fattest flat end on the bottom. To slice the squash in half lengthwise, carefully start slicing it from the top down (both hands should be on the knife; one cutting and one guiding the other end of the knife). Use a rocking motion with the knife to coax it down more easily.
Use a large spoon to scoop out all the seeds.
Blend using a hand-blenderThe soup may not be as smooth if blended with an immersion blender but it will be just as delicious. Once the apple and onion mixture has finished cooking, simply add the scooped out squash flesh to the pot. Add 3 cups of broth, nutmeg, and vinegar and blend until smooth. Add more broth, if necessary. Taste and adjust seasonings.