Butternut Squash Soup

Serves: 4-6 | Prep Time: 15 min | Cook Time: 40 min

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Ingredients

  • 2 medium butternut squashs, halved and seeded
  • 2 tbsp olive oil (divided)
  • Salt & pepper, to taste
  • 1 medium yellow onion, diced
  • 1 large apple (Honeycrisp or Gala), peeled, cored, and diced
  • 3 cups vegetable broth (or chicken broth)
  • ½ cup heavy cream (or coconut milk for dairy-free)
  • ½ tsp ground cinnamon (optional)
  • Fresh thyme or sage for garnish
    1. Roast the Squash
      Preheat oven to 400°F. Brush squash halves with 1 tbsp olive oil, season with salt and pepper, and place cut-side down on a baking sheet. Roast 30–35 minutes or until flesh is very tender.
    2. Cook the Aromatics
      While squash roasts, heat remaining 1 tbsp olive oil in a large pot over medium heat. Add onion and cook until soft, about 5 minutes. Add diced apple and cook 3–4 more minutes.
    3. Combine & Simmer
      Scoop roasted squash flesh into the pot. Add vegetable broth and cinnamon (if using). Bring to a simmer and cook for 5–7 minutes to let flavors meld.
    4. Blend
      Use an immersion blender (or transfer to a blender in batches) to puree until smooth.
    5. Finish
      Stir in cream and adjust seasoning with salt and pepper. If too thick, add a bit more broth to reach desired consistency.
    6. Serve
      Ladle into bowls, garnish with fresh thyme or sage, and enjoy with crusty bread.