Butternut Squash Soup
Silky roasted butternut squash soup with apple and onion is the Fall bowl USA home cooks crave after pumpkin-patch days. Roast until caramelized, blend smooth, and simmer — a make-ahead Halloween-week lunch that freezes well.
🛒Ingredients
- 1 large butternut squash (about 3 pounds), peeled and cubed
- 1 apple, peeled and chopped
- 1 yellow onion, chopped
- 3 cloves garlic
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground ginger
- 1/4 teaspoon cinnamon
- 4 cups low-sodium broth
- 1/2 cup heavy cream or coconut milk optional
- 2 tablespoons maple syrup optional
- Toasted pepitas and bread for serving
🔧Kitchen Tools Needed
- Sheet pan
- Soup pot
- Immersion blender
- Peeler
- Ladle
📝Instructions
- 1
Preheat oven to 425°F. Toss squash, apple, onion, garlic with oil, salt, and pepper. Roast 30–35 minutes until tender and browned.
- 2
Transfer to a pot with broth, ginger, and cinnamon. Simmer 10 minutes.
- 3
Blend silky with an immersion blender (or vented stand blender in batches).
- 4
Stir in cream and maple if using; warm gently without hard boiling. Adjust salt.
- 5
Serve with pepitas. Cool within 2 hours; refrigerate 4 days or freeze 3 months. Reheat to 165°F.
🥗Nutrition Information
⚡Calories per serving: 220
🏷️Recipe Tags
❓Frequently Asked Questions
Pre-cut squash OK?
Yes — about 2–2.5 lb cubed. Roast until caramelized.
Blend safely?
Immersion blender is easiest; vent stand blender lids and cover with a towel.
Dairy-free?
Skip cream or use coconut milk.
Why roast?
Roasting concentrates sweetness and browned flavor boiling cannot match.
