Roasted Butternut Squash Soup
Roasted butternut squash soup with carrots, apples, maple syrup, sage, and nutmeg is so easy to make and tastes like Fall!
Servings: 6
Ingredients
- 1 large butternut squash peeled, seeded, and chopped - see notes below
- 2 large carrots chopped
- 1 apple peeled, cored, and chopped - any sweet apple will work
- 6 tablespoons olive oil divided
- 1 medium yellow onion diced
- 8 large fresh sage leaves minced
- 4 cups vegetable stock plus more if needed
- 2 tablespoons maple syrup plus more to taste
- 1/2 teaspoon nutmeg
- salt and pepper to taste
Instructions
- Preheat oven to 425f and set the rack to the middle level. Toss the chopped butternut squash and carrots with 3 tablespoons of olive oil then spread out on a parchment paper-lined baking sheet and roast for 35 minutes turning pieces at the halfway point.
- While the squash and carrots are roasting, heat a large heavy pot or Dutch oven to medium heat. Add the remaining olive oil and the onion. Saute until soft (about 7-10 minutes) then add the apple and cook for another 3 minutes.
- Add the stock, roasted carrots and butternut squash, and the chopped sage to the pot. Bring to a boil then lower the heat and simmer for 20 minutes.
- After 20 minutes of simmering add in the maple syrup and nutmeg and turn off the heat. Taste the soup and adjust salt and pepper to taste. For a completely smooth soup with no lumps, simply use an immersion blender or ladle the soup into a blender. If the soup is too thick, simply thin with more stock or water.
- Serve with an optional dollop of creme fraiche, yogurt, or sour cream. Enjoy!
Notes
- 1 large butternut squash equals about 4 pounds or 6 1/2 cups of chopped squash after removing the skin and seeds. Feel free to use 2 smaller butternut squash to equal about 4 pounds.
- Any apple can be used though sweeter apples work best.
- An immersion blender is recommended but if using a countertop 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: 281kcal | Carbohydrates: 39.4g | Protein: 4.4g | Fat: 14.3g | Saturated Fat: 2.1g | Sodium: 83mg | Potassium: 1020mg | Fiber: 7.1g | Sugar: 12g | Calcium: 131mg | Iron: 2mg