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Garnished butternut soup

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.
4.89 from 9 votes
Print Recipe
Course: Recipes, Soup
Cuisine: American
Keyword: Butternut squash, Butternut squash soup, squash soup
Prep Time: 15 minutes
Cook Time: 40 minutes
Servings: 6
Calories: 276kcal

Ingredients

  • 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
  • teaspoon paprika
  • ¼ teaspoon ground cumin
  • 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

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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