Description
This best squash soup recipe offers a creamy, flavorful, and comforting experience, highlighting the natural sweetness of roasted butternut squash. It’s an easy and quick homemade squash soup perfect for fall.
Ingredients
Scale
- 1 (2-2.5 pound) butternut squash, peeled and cut into 1.5-inch cubes (about 4 cups)
- 1 large apple, peeled, cored, and cut into sixths
- 1 medium yellow onion, cut into sixths
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly cracked black pepper
- 1 garlic clove
- 4 sprigs thyme
- 1 bay leaf
- 4 cups low-sodium chicken broth (vegetable broth can be substituted)
Instructions
- Preheat your oven to 400°F (200°C). Drizzle the squash cubes with 1 tablespoon of olive oil and season with salt and pepper. Spread on a parchment-lined baking sheet.
- Roast the squash for 45-55 minutes, or until tender and caramelized.
- While the squash roasts, heat the remaining 1 tablespoon of olive oil in a large stockpot over medium heat. Add the onion and cook until softened, about 5-7 minutes. Add the garlic and cook for 1 minute more.
- Add the roasted squash flesh to the pot. Pour in 4 cups of broth. Tie the thyme sprigs and bay leaf together with kitchen twine to create a sachet and add it to the pot.
- Bring the mixture to a boil, then reduce heat and simmer for 15-20 minutes.
- Remove the herb sachet. Use an immersion blender to puree the soup until smooth. Alternatively, blend in batches in a countertop blender.
- If the soup is too thick, add more broth until desired consistency is reached. Season with additional salt and pepper to taste.
- Gently reheat the soup before serving. Garnish as desired.
Notes
- Roasting the squash enhances its natural sweetness and creates a velvety texture.
- For a dairy-free option, use coconut milk or cashews.
- Ensure broth and spices are gluten-free if needed.
- Adjust seasoning at the end for the best flavor.
- Prep Time: 15 minutes
- Cook Time: 45-55 minutes
- Category: Soup
- Method: Roasting and Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 8g
- Sodium: 600mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg