Whether you live in a winter climate or not, there is just something so comforting about a bowl of steaming hot soup. One of my favorites is made with butternut squash. While I know it is typically a fall food, I can eat this Roasted Butternut Squash soup all year round!
Having worked for a Japanese knife company for many years, one of the most shared frustrations that home cooks mentioned was cutting a butternut squash. With the hard shell, it can be dangerous to use a knife as it may slip on the unforgiving exterior of the squash. My most appreciated tip was not to use a knife but instead, a vegetable peeler. Once the shell is removed, then using a knife is easy. And safer! In the case of this soup recipe, just use the vegetable peeler to remove the shell from the center strip from top to bottom. Then slice the squash in half as the recipe suggests.
One more tip for those who wonder why we aren’t boiling the squash. By roasting it, we are bringing out the natural sugars and thus sweetness in the soup. Makes such a difference!
This is one of those recipes that takes longer only because you need to roast the squash for an hour. But otherwise, it’s a super easy dish that is really nice to serve for parties, as a side dish or Tuesday night dinners for your family.
Hope you enjoy this Roasted Butternut Squash Soup!
Kitchen Tools for this Roasted Butternut Squash Soup Recipe
I’m always asked what my preferred kitchen tools are given my years of experience in the housewares industry. For this butternut squash soup recipe, the equipment I used are perfect for so many dishes you may make. Choosing good quality products is worth the investment in my professional opinion.
Roasted Butternut Squash Soup
- immersion blender
- Dutch Oven
- Stock Pot
- 2 Butternut Squash medium sized, about 4 pounds total
- 2 tbsp Olive Oil
- 1 Apple Honeycrisp or Granny Smith
- 1/2 Onion White or Yellow
- 1 tbsp Sage, dried or 7 fresh leaves
- 1/2 tsp Cinnamon
- 2 1/2 cups Vegetable Both
- 2 1/2 cups Water
- 1 1/2 tsp Kosher Salt
- 1/4 tsp Black Pepper, ground
- 1/4 cup Cream
- 1/3 cup Pumpkin Seeds, toasted or Pistachios, chopped
- Preheat oven to 425 degrees. Use silicone pan liner or aluminum foil to line the sheet pan.
- Slice squash from top to bottom through center. Scoop out seeds. Place on pan with cut side up. Brush with olive oil across top. Sprinkle with salt and pepper..
- Roast for 50 - 60 minutes until fork tender or knife slides through squash easily. Remove from oven and let cool on pan.
- Cut apple removing skin and core. Chop into small chunks.
- Dice the onion into medium sized pieces.
- In pot on stove, heat oil. Once warmed, add onion, apple and sage. Sprinkle with salt and pepper. Saute till onion is soft - about 5-7 minutes. Remove pan from heat.
- Once squash is cool enough to handle, scoop flesh out with a spoon and put into onion mixture. Toss skins into garbage. Add cinnamon.
- Add broth and water to mixture. Sitr. Bring to a boil over medium high heat. Then, reduce heat and bring to simmer. Combine to blend all ingredients.
- Remove pot from heat. Add cream slowly stirring as it is added.
- Use an immersion blender to puree the soup in the same pot. Or, you can use a blender. With a blender, remove the center circle cap to allow the steam to escape. Slowly add hot soup to blender. Cover opening with a towel so it doesn't splatter and burn anyone. Season with salt and pepper to taste.
- Add nuts as desired.