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5 from 1 vote

Roasted Butternut Squash Soup OLD

Roasted butternut squash soup with apples and carrots is full of wonderful Fall flavor. The addition of maple syrup and nutmeg gives this soup a little something extra.
Prep Time10 minutes
Cook Time1 hour 5 minutes
Total Time1 hour 15 minutes
Course: Soup
Cuisine: American
Servings: 6
Author: James Delmage and Tara

Ingredients

  • 1 large butternut squash peeled, seeded, and chopped
  • 3 large carrots chopped
  • 2 medium Granny Smith apples cored and chopped
  • 4-5 cups low sodium vegetable stock may not use it all
  • 1/4 cup olive oil divided
  • 1/4 cup maple syrup
  • 1/4 teaspoon nutmeg
  • salt and pepper to taste

Instructions

  • Cut the squash and carrots and toss with 2 tablespoons of olive oil and the salt and pepper.  Place the carrots and squash on a parchment paper-lined baking sheet and roast for 30-35 minutes at 425f. 
  • While the squash and carrots are roasting, saute the apples in 2 Tbsp of olive oil in a large soup pot for 10 minutes on medium-low heat to soften them up.
  • After 30 minutes add the roasted carrots and butternut squash to the pot along with add 3 cups of vegetable stock and blend the contents of the pot with either an immersion blender or stand blender. If the soup is too thick, add the remaining vegetable stock a 1/2 cup at a time to thin it out.
  • Add a 1/4 cup of maple syrup and a 1/4 teaspoon of nutmeg and stir to combine.
  • Simmer the soup on medium-low for 20 minutes to fully incorporate all the flavors. Taste test and adjust salt and pepper to taste.
  • Serve with an optional dollop of creme fraiche, yogurt, or sour cream, and maple syrup and a pinch of nutmeg.  Enjoy!

Notes

  • Granny smith apples are preferred but any apple can be used.
  • Toppings are optional and can include maple syrup, nutmeg, pumpkin pie spice, or cinnamon.
  • Low-sodium vegetable stock is recommended to allow for control of sodium levels.
  • An immersion blender is recommended but if using a stand blender, you may need to blend in batches to prevent over-filling your blender.
  • Leftovers can be saved for up to 3 days in the fridge and can be reheated in the microwave.

Nutrition

Calories: 236kcal | Carbohydrates: 42.2g | Protein: 2g | Fat: 10.4g | Saturated Fat: 2.9g | Sodium: 827mg | Potassium: 707mg | Fiber: 8.2g | Sugar: 22.3g | Calcium: 28mg | Iron: 7mg