Select Category

Roasted Butternut Squash Soup

Roasted Butternut Squash Soup

  • Print


  • 1 Medium butternut squash, peeled, seeded and cut into 1 1/2-inch chunks
  • 1 1/2 lbs Golden delicious apples, peeled, cored and chopped
  • 3 Medium shallots, peeled and quartered
  • 1/4 cup Vegetable oil
  • Salt
  • Pepper
  • 4 cups Low-sodium chicken broth(or vegetable)
  • 1 tbsp Maple syrup
  • 1 tsp Cider vinegar
  • 1/8 tsp Ground nutmeg
  • 1/4 cup Heavy cream


  1. Preheat oven to 450F.
  2. Toss chopped squash, apples and shallots with oil, 1 tsp salt and ½ tsp pepper, then arrange in single layer on a large roasting pan.
  3. Roast, stirring occasionally, about 45 minutes, or until vegetables are golden brown and softened.
  4. Add ½ cup broth to the pan and scrape up any browned bits with a spoon. Return to the oven and cook until the vegetables are glazed, about 5 minutes.
  5. Puree squash mixture and remaining broth in a blender until smooth, working in batches if needed.
  6. Transfer pureed squash to a large saucepan and stir in the maple syrup, vinegar, nutmeg and cream.
  7. Bring to simmer over medium-low heat, adding ¼ cup water at a time until desired consistency is reached.


Recipe adapted from