Roasted Butternut Squash Soup
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
- plus more to taste2 tablespoons maple syrup
- 1/2 teaspoon nutmeg
- to tastesalt and pepper
Directions
- 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
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
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
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
Serve with an optional dollop of creme fraiche, yogurt, or sour cream. Enjoy!
Roasted Butternut Squash Soup
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About this Recipe
When the air turns crisp and thoughts drift to cozy meals, nothing quite satisfies like a bowl of homemade soup. This Roasted Butternut Squash Soup, infused with the natural sweetness of apples and maple syrup, is the ultimate taste of Fall, effortlessly bringing warmth to your kitchen.
What sets this recipe apart is the roasting of the butternut squash, carrots, and apple with olive oil before simmering. This crucial step caramelizes their sugars, deepening their flavor profiles and creating an incredible base that's far more complex than simply boiling. The addition of fresh sage and a hint of nutmeg then weaves in those classic, comforting autumnal aromas.
Prepare for a truly luxurious soup experience. You'll savor a rich, velvety texture and a harmonious blend of sweet and savory notes. The roasted vegetables lend a subtle earthiness, beautifully complemented by the bright, fruity apple and the mellow sweetness of maple syrup. Fresh sage provides an aromatic, herbaceous lift, while nutmeg adds a whisper of cozy spice, making each spoonful an inviting taste of the season. It’s a naturally vibrant, deeply satisfying soup that feels both comforting and sophisticated.
This recipe is incredibly flexible for your pantry and preferences.
- For a heartier soup, consider adding a roasted sweet potato alongside the butternut squash.
- If you don't have fresh sage, a pinch of dried sage can work, though fresh offers a brighter flavor.
- A swirl of full-fat coconut milk or a drizzle of heavy cream just before serving can add an extra layer of richness, while still allowing the soup's natural flavors to shine.
This delightful soup makes a perfect starter for a holiday feast, a comforting weeknight dinner, or a nourishing lunch. Pair it with a crusty artisan bread or a light green salad to complete your cozy meal.