Description
If you love butternut squash but hate having to peel it and cut it, we have a great trick for you! It will save you a ton of trouble and will make this Roasted Butternut Squash Soup extra sweet and creamy (and as a bonus, you'll get to keep all your fingers..)
Ingredients
Scale
- 1 large butternut squash
- 2 tbsp extra virgin olive oil
- 1 large onion, diced
- 3 medium size organic apples (gala or honey crisp work best), unpeeled, cut and cored
- 5 cups vegetable broth
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/2 tsp pumpkin pie spice
- 1/4 tsp ground black pepper
- 1 tbsp agave, maple syrup or raw honey (for non-vegan option)
Instructions
- Preheat the oven to 400F. Line a large baking sheet with parchment paper or aluminum foil
- Place the butternut squash, whole, on the lined baking sheet and bake for 1 hour and 20 minutes. Remove it from the oven and set aside, until it's cool enough to handle
- Cut it in half length-wise. Scoop out the seeds, turn it skin side up, and remove the skin with your hands. Place the flesh in a bowl and set aside.
- Heat the olive oil in a large soup pot. Add the diced onion and cook over medium heat for 5-6 minutes. Add butternut squash and mash it with the back of a large wooden spoon
- Add the apples, broth, salt, cinnamon, pumpkin pie spice, and pepper. Bring to a boil, reduce the heat, and simmer, covered, for 45 minutes
- Let the soup cool completely and blend until smooth and creamy
- Pour the blended soup back into the pot, add agave and cook on low for another 15-20 minutes
- Adjust seasoning if necessary
- Prep Time: 15 mins
- Cook Time: 2 hours 30 mins
- Category: Soup
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 106
- Sugar: 11
- Sodium: 439
- Fat: 3.3
- Saturated Fat: 0.5
- Unsaturated Fat: 2.6
- Trans Fat: 0
- Carbohydrates: 20.5
- Fiber: 3
- Protein: 1
- Cholesterol: 0
Keywords: How to roast a butternut squash whole, butternut squash soup,