Roasted Butternut Squash Soup

15h
Prep Time

80m
Cook Time

16h 20m
Ready In

Recipe: #6811

October 17, 2012

Categories: Apple, Squash, Christmas, Thanksgiving, Gluten-Free, High Fiber, No Eggs, Vegetarian, Kosher Dairy, more

recipe by:
Dalaney

"I love butternut squash cooked anyway but this soup exeptionally good, it's good enough to serve to your guests at your holiday dinner"

Original is 7 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (581.1 g)
Calories 182.8
Total Fat - 7.2 g
Saturated Fat - 4.1 g
Cholesterol - 19.2 mg
Sodium - 804 mg
Total Carbohydrate - 27 g
Dietary Fiber - 5 g
Sugars - 15.2 g
Protein - 3.9 g
Calcium - 143.3 mg
Iron - 1.5 mg
Vitamin C - 6.4 mg
Thiamin - 0.1 mg

Step 1

Heat the oven to 425°F and arrange a rack in the middle. Line a baking sheet with aluminum foil. Place the squash pieces cut-side up on the baking sheet. Melt 1 tablespoon of the butter and brush all of it over the tops and insides of the squash halves (alternatively, you can rub it on evenly with your fingers). Season generously with salt and pepper. Roast until knife tender, about 50 minutes to 1 hour.

Step 2

Meanwhile, melt the remaining 1 tablespoon of butter in a large saucepan or Dutch oven over medium heat. Add the apple, onion and sage leaves and cook, stirring occasionally, until softened, about 5 minutes. Add garlic, salt and pepper and cook 2 minutes. Remove the pan from the heat and set aside.

Step 3

When the squash is ready, set the baking sheet on a wire rack until the squash is cool enough to handle. Using a large spoon, scoop the flesh into the saucepan with the sautéed apples and onions; discard the skins.

Step 4

Add the broth, water, and measured salt and pepper, stir to combine, and bring to a boil over medium-high heat. Reduce the heat to medium low and simmer, stirring occasionally and breaking up any large pieces of squash, until the flavors meld, about 15 minutes. Remove the pan from the heat and stir in the cream.

Step 5

Using a blender, purée the soup in batches until smooth, removing the small cap from the blender lid (the pour lid) and covering the space with a kitchen towel (this allows steam to escape and prevents the lid from popping off). Alternatively, use an immersion blender. Taste and season with salt and pepper as needed. Serve garnished with the pumpkin seeds, if using.