Description
This creamy and comforting Butternut Squash Soup is made by roasting the squash to bring out its natural sweetness, then blending it with sautéed vegetables, apple sauce, and aromatic spices. Perfect for a cozy meal, it’s garnished with optional toppings like whipped cream, scallions, and seeds for added texture and flavor.
Ingredients
Scale
Main Ingredients
- 1 3-4 pound butternut squash, halved lengthwise
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon salted butter
- 1 yellow onion, chopped
- 1 yellow bell pepper, chopped
- 2 medium carrots, peeled and diced
- 2 garlic cloves, minced
- ½ cup unsweetened apple sauce
- 4 cups low-sodium chicken or vegetable broth
- ¼ teaspoon lemon zest
- ¼ teaspoon ground nutmeg
- ¼ – ½ teaspoon red pepper flakes (optional, adjust to spice preference)
Optional Toppings
- Heavy whipped cream or half and half
- Chopped scallions
- Sunflower seeds or pumpkin seeds
Instructions
- Roast the Squash: Preheat the oven to 425°F and line a baking sheet with parchment paper. Place the butternut squash halves flesh side down on the sheet. Drizzle with 1 tablespoon olive oil and lightly season with salt and black pepper on the flesh. Roast for 45 minutes or until the squash is tender and browned.
- Cool and Prepare Squash: Remove the squash from the oven and let it cool for about 15 minutes until it’s safe to handle. Scoop out and discard the seeds.
- Sauté Vegetables: While the squash cools, heat 1 tablespoon olive oil and the butter in a large soup pot or skillet over medium-high heat. Add the chopped onion, bell pepper, and carrots, sautéing for 5-7 minutes until soft. Add minced garlic and sauté an additional 1 minute until fragrant.
- Blend the Soup Base: Scoop the cooked butternut squash flesh into a blender. Add the sautéed vegetables, apple sauce, and half of the broth. Blend until perfectly smooth and creamy.
- Simmer the Soup: Pour the blended squash mixture into a large stock pot. Add the remaining broth, lemon zest, ground nutmeg, and season with a generous pinch of salt and black pepper. Stir well, bring to a boil, then reduce heat to low, cover, and simmer for 7 minutes to allow flavors to meld.
- Serve and Garnish: Ladle the warm soup into bowls. Top with desired optional garnishes such as a dollop of heavy whipped cream, chopped scallions, and seeds for extra crunch and flavor. Serve immediately and enjoy!
Notes
- Use low-sodium broth to control the saltiness of the soup.
- The apple sauce adds natural sweetness and depth; avoid sweetened varieties to keep the flavor balanced.
- Adjust red pepper flakes to your preferred spice level, or omit for a milder soup.
- For a vegan option, substitute butter with plant-based margarine and use vegetable broth.
- You can roast the squash a day ahead and refrigerate to save time on cooking day.
- This soup stores well in the refrigerator for up to 4 days or can be frozen for up to 3 months.