Butternut Squash Soup
This is a creamy homemade roasted butternut squash recipe everyone will enjoy. It is truly easy, delicious, and healthy. If you are looking for a warm cozy meal this is it.
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Servings: 6
Calories: 276kcal
Ingredients
- 3½ pound Butternut squash
- 1 Granny Smith apple
- 1 tbsp butter
- 3 tbsp olive oil
- 2 sweet onions, chopped
- 4 carrots peeled and chopped
- 40 ounces chicken broth
- ¼ heavy cream
- ⅛ teaspoon paprika
- ¼ teaspoon ground cumin
- ⅓ sour cream
Instructions
- Cut the squash in half and remove the seeds. Place the cut side down on a foil-lined sheet pan
- Cut apple the apple in half and remove seeds and place on the same sheet pan as the butternut squash
- Place the sheet pan in a preheated 400-degree oven and bake for 45 minutes or until the squash pulp is tender remove the pan from the oven to cool. Scoop out the squash and apple.
- Place butter and oil in a Dutch oven over medium heat. Add chopped onions, carrots, and salt and pepper to taste, cook for 20 minutes.
- Add squash, apple, and chicken broth and bring to a boil. Reduce heat to medium and simmer for 10 minutes. Remove from heat and allow to cool.
- To puree the mixture you can use an immersion blender, a blender, or a food processer.
- Return mixture to the Dutch Oven. Stir in cream, paprika, and cumin, and simmer for 10 minutes.
- Garnish with sour cream, pepitas, fresh herbs
Equipment
Nutrition
Calories: 276kcal | Carbohydrates: 48g | Protein: 5g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 5mg | Sodium: 757mg | Potassium: 1376mg | Fiber: 8g | Sugar: 16g | Vitamin A: 34996IU | Vitamin C: 78mg | Calcium: 176mg | Iron: 3mg
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