Butternut Squash Soup
This Butternut Squash Soup is so easy to make! You're going to love this healthy soup recipe, made with apple and roasted butternut squash.
Servings: 5 servings
- 1 large butternut squash about 3 pounds
- 1 large honeycrisp apple or other sweet-tart apple
- 3 shallots
- 2 teaspoons olive oil
- ¼ teaspoon Kosher salt
- ⅛ teaspoon black pepper
- 2 cups low sodium vegetable broth plus more as needed
- ⅛ teaspoon ground nutmeg
- ¼ cup half and half or coconut milk
- salt and pepper to taste
Preheat oven to 375° F. Line a large rimmed baking sheet with parchment paper.
Cut the butternut squash in half lengthwise and scoop out the seeds (do not peel the squash). Cut the apple into 1½-inch pieces (no need to peel the apple). Peel the shallots and cut them in half if they are large.
Place the butternut squash halves on one side of the baking sheet and the apples and shallots on the other side. Drizzle the olive oil over the cut side of the squash and over the apple and shallots. Rub the oil over the squash and toss to coat the shallots and apples. Sprinkle salt and pepper on the squash, shallots and apples.
Turn squash over so that it is cut side down on the baking sheet. Place the pan in the oven for 40 to 45 minutes, until squash is tender when pierced with a fork, stirring shallots and apples halfway through.
Flip the squash over and let cool for a few minutes until it is cool enough to scoop out the flesh.
Scoop the squash flesh out of the peel and place in a blender. Add the roasted shallots and apples to the blender. Add the broth and nutmeg.
Blend until smooth.
Add the half and half (or coconut milk) to the blender and blend on low to combine. Season soup to taste with salt and pepper.
Warm soup as desired in a pot on the stove or in the microwave before serving.
To safely cut a butternut squash in half:
To store butternut squash soup:
- If desired, microwave squash for about 3 minutes to make it easier to cut through. Use a kitchen towel to handle the hot squash after microwaving.
- Set squash on a stable cutting board on your counter. Trim off just a little bit from both the top and bottom ends of the squash.
- Stand the squash upright and use a sharp knife to cut down through the middle of the squash. Be careful to always keep your hands and fingers out of the way of the knife.
- Store cooled soup in an airtight container in the refrigerator for up to 4 days, or in the freezer for up to 3 months.
Serving: 1cup | Calories: 136kcal | Carbohydrates: 28g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 506mg | Potassium: 642mg | Fiber: 5g | Sugar: 10g | Vitamin A: 16212IU | Vitamin C: 35mg | Calcium: 93mg | Iron: 1mg
Nutrition information is only an estimate.
© Kristine's Kitchen https://kristineskitchenblog.com