This Roasted Butternut Squash Soup is divine! I had to restrain myself from eating the squash straight out of the oven after it was done roasting. The granny smith apples add a unique and yummy flavor. My family loved it, and I was happy this recipe made enough to freeze for a second meal another night.
3 medium butternut squash (about 6 pds.) cut in half length-wise and seeds removed
4 TBSP butter, melted (divided)
1 tsp sea salt (plus more if desired)
1 tsp pepper (plus more if desired)
1 onion, diced
1 TBSP sage
4 cans broth (chicken or vegetable broth)
2 granny smith apples, cored and diced
1 cup heavy cream (or half and half)
Preheat the oven to 425 degrees. Line a baking sheet with foil. Place cut butternut squash on the sheet and brush with 3 TBSP of the melted butter and sprinkle generously with salt and pepper. Roast in oven for 1 hour until squash is tender.
Meanwhile, melt 1 TBSP butter in a heavy pan. Add diced onion, apples, sage, salt and pepper. Cook and stir occasionally for 8-10 minutes. Remove from heat and set aside.
Once roasted squash is cooked and cooled scoop out the flesh and add to the cooked apples and onions. Discard the butternut squash skins. Add in broth and stir. Bring to a boil over medium-high heat, stirring occasionally, then reduce temperature and simmer for at least 15 minutes. Mix veggies together. Once heated through, add veggies to blender and puree in batches until smooth. Add back to pot, and stir in cream. Heat on medium-low until ready to serve. Taste and adjust seasonings as needed. Soup freezes very well.
Recipe inspiration found here.
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