Roasted Butternut Squash Soup
This Roasted Butternut Squash Soup is the perfect start to your Thanksgiving dinner! It's super simple and deliciously smooth and creamy!
Servings: 6 servings
Calories: 155kcal
Ingredients
Roasted Butternut Squash
- 1 large butternut squash, about 3 pounds, peeled, seeded and cut into 1-inch cubes
- 3 Tbsp. olive oil
- salt and pepper to taste
Soup
- 2 Tbsp. olive oil
- 1/2 cup yellow onion, roughly chopped
- 1/2 cup carrots, peeled and roughly chopped
- 1/4 cup celery, roughly chopped
- 2 garlic cloves, minced
- 1 small Granny Smith apple, peeled, cored and cut into small cubes
- 1 tsp. dried thyme leaves
- 1/2 tsp. dried sage leaves
- salt and pepper to taste
- 4 cups low-sodium chicken broth
Instructions
Roasted Butternut Squash
- Preheat oven to 400 degrees. Place rack in middle of oven. Line a large baking sheet with parchment paper. Place butternut squash cubes on prepared sheet and drizzle with olive oil. Toss with your hands. Season with salt and pepper. Roast until tender and lightly browned, about 40 minutes, tossing once or twice. Remove from oven and set aside.
Soup
- Heat olive oil in a large soup pot over medium heat. Add the onion, carrots, celery and garlic and cook until softened but not browned, stirring often, about 7-8 minutes.
- Add the roasted squash cubes, apple cubes, thyme and sage leaves and season with salt and pepper to taste and mix until well combined.
- Add the chicken broth and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally until the apples are tender, about 20 minutes.
- Remove the soup from the heat. Puree the soup in small batches in a blender or by using an immersion blender. If using a blender, DO NOT overfill. Thin soup with additional broth, if desired.
- Ladle the soup into bowls and top with blue cheese crumbles, toasted walnuts and or toasted pepitas, if desired.