Roasted Butternut Squash Soup

Roasted Butternut Squash Soup

from sipandfeast.com
75 min
6 servings

Roasted butternut squash soup with carrots, apples, maple syrup, sage, and nutmeg is so easy to make and tastes like Fall!

Ingredients

  • 1 large butternut squash (peeled, seeded, and chopped - see notes below)
  • 2 large carrots (chopped)
  • 1 apple (peeled, cored, and chopped - any sweet apple will work)
  • 6 tablespoons olive oil (divided)
  • 1 medium yellow onion (diced)
  • 8 large fresh sage leaves (minced)
  • 4 cups vegetable stock (plus more if needed)
  • 2 tablespoons maple syrup (plus more to taste)
  • 1/2 teaspoon nutmeg
  • salt and pepper (to taste)

Directions

  1. 1

    Preheat oven to 425f and set the rack to the middle level. Toss the chopped butternut squash and carrots with 3 tablespoons of olive oil then spread out on a parchment paper-lined baking sheet and roast for 35 minutes turning pieces at the halfway point.

  2. 2

    While the squash and carrots are roasting, heat a large heavy pot or Dutch oven to medium heat. Add the remaining olive oil and the onion. Saute until soft (about 7-10 minutes) then add the apple and cook for another 3 minutes.

  3. 3

    Add the stock, roasted carrots and butternut squash, and the chopped sage to the pot. Bring to a boil then lower the heat and simmer for 20 minutes.

  4. 4

    After 20 minutes of simmering add in the maple syrup and nutmeg and turn off the heat. Taste the soup and adjust salt and pepper to taste. For a completely smooth soup with no lumps, simply use an immersion blender or ladle the soup into a blender. If the soup is too thick, simply thin with more stock or water.

  5. 5

    Serve with an optional dollop of creme fraiche, yogurt, or sour cream. Enjoy!