Roasted Butternut Squash Soup
This cozy butternut squash is so smooth and creamy, made with roasted butternut squash and an apple for sweetness, lightly spiced with cinnamon, allspice and nutmeg.
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- Large Stock Pot
- Blender
Ingredients
- 1 large butternut squash (approximately 4.25 lbs)
- 1 tsp olive oil
- 1 honey crisp apple, peeled, cored and chopped
- 1 quart chicken bone broth
- 1 tbsp unsalted butter
- ½ - 1 tsp coarse Kosher salt (if using table salt, use half the amount)
- 1 tsp ground cinnamon
- ¼ tsp ground allspice
- ¼ tsp ground nutmeg
- ¼ cup milk or cream
Instructions
Roast the Squash
- Preheat the oven to 400 F, and position a rack in the center of the oven. Line a baking sheet with parchment paper.
- Cut the butternut squash in half, lengthwise, then scoop out the seeds. Rub the squash lightly with the olive oil.
- Place the squash half skin side up on the baking sheet. Roast for about 1 hour, until tender enough to pierce with a fork.
- Let cool for a few minutes, until cool enough to handle, then use a spoon to scoop all of the squash out of the skin.
Cook the Soup
- In a large stock pot, combine the roasted squash with the diced apple, chicken broth, butter, salt, and spices.
- Bring to a boil, then reduce to a simmer for about 20-30 minutes, to let all the flavors come together and to allow the squash and apple to fully soften.
Puree the Soup
- If you have an immersion blender, you can use that to blend the soup directly in the stock pot. Otherwise, puree the soup in batches in a regular blender, until velvety smooth.
- Return the pureed soup to the pot, stir in the milk or cream, and serve immediately.
Notes
How much salt you'll need will depend on the saltiness of the broth you use - start with less salt, then add more to taste.
You can use more or less broth depending on the consistency you prefer for your soup. Use a good quality broth that tastes great on its own for the best flavor in your soup. For a store bought broth, I usually use Swanson's Chicken Stock, but I used a homemade turkey bone broth for today's recipe. Use vegetable broth to make this dish vegetarian.
Add an extra apple (or two) for more sweetness and a more pronounced apple flavor.
Serve with freshly grated nutmeg, crusty toasted bread and a sprinkling of pumpkin seeds.
https://curlygirlkitchen.com/