Roasted Butternut Squash and Apple Soup
In short: Roasted butternut squash simmered with sweet onion and tart apple, then blended silky smooth without cream. Finish with toasted seeds. It takes about 1 h 10 min in total and makes 6 servings.
- Prep
- 20 min
- Cook
- 50 min
- Total
- 1 h 10 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 190 kcal
Butternut squash soup is an autumn staple in North America, Australia and much of Europe. Roasting the squash first concentrates its sweetness and adds browned edges, and a couple of tart apples keep the soup bright and give it a velvety body without cream. Blend it very smooth, then finish with toasted pumpkin seeds. It also happens to be vegan, which suits holiday tables with mixed diets.
Instructions
- Heat the oven to 220°C (425°F). Toss the squash with 2 tablespoons of the oil and 1/2 teaspoon of the salt on a large rimmed baking sheet and spread it in a single layer. Roast for 30 to 35 minutes, turning once, until tender with browned edges.
- While the squash roasts, heat the remaining tablespoon of oil in a large pot over medium heat. Cook the onion for 6 minutes until soft, then add the garlic, thyme and nutmeg and cook for 1 minute. Add the apples and cook for 3 minutes.
- Add the roasted squash and the stock and bring to a boil. Reduce the heat and simmer for 10 minutes, until the apples are very soft.
- Blend the soup until completely smooth with an immersion blender, or in batches in a countertop blender, filling it no more than half full and leaving the lid vented under a folded towel.
- Return the soup to the pot if you used a blender and reheat gently. Stir in the remaining salt, the pepper and the lemon juice, and thin with a little water or stock if it is thicker than you like.
- Ladle into bowls and top with the toasted pumpkin seeds and a drizzle of olive oil.
Tips
- To skip peeling, roast the squash in halves, cut side down, at 200°C (400°F) for 45 minutes, then scoop the soft flesh out of the skin.
- Pumpkin or sweet potato can replace the squash in equal weight. If your apples are very sweet, use a little more lemon juice at the end.
Questions and answers
Do I need to peel butternut squash for soup?
Not if you roast it in halves, because the flesh scoops out of the skin. If you cut it into cubes first, peel it, since the skin stays tough and leaves flecks in the soup.
How do I make butternut squash soup creamy without cream?
Blend it for a full 2 to 3 minutes and keep the apple, which adds body. A small potato or a few spoonfuls of coconut milk also give a creamy texture without dairy.
Can I freeze butternut squash soup?
Yes, for up to 3 months in airtight containers. Thaw overnight in the fridge, reheat gently while whisking, and add a little water or stock if it seems thick.
How long does it take to make Roasted Butternut Squash and Apple Soup?
About 1 h 10 min in total: 20 min of preparation and 50 min of cooking.
How many calories are in Roasted Butternut Squash and Apple Soup?
About 190 kcal per serving, with 3 g of protein, 32 g of carbohydrates and 7 g of fat. These values are estimates.
Nutrition per serving
| Calories | 190 kcal |
|---|---|
| Protein | 3 g |
| Carbohydrates | 32 g |
| Fat | 7 g |
| Fiber | 6 g |
| Sugar | 14 g |
| Sodium | 850 mg |
Estimated values, calculated from the ingredients.
