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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..)

Roasted Buttenut Squash Soup


  • Author: https://mayihavethatrecipe.com
  • Prep Time: 15 mins plus cooling time
  • Cook Time: 2 hours 30 mins
  • Total Time: 40 minute
  • Yield: 8 - 9 cups 1x
  • Diet: Vegan

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..)


Scale

Ingredients

  • 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

  1. Preheat the oven to 400F. Line a large baking sheet with parchment paper or aluminum foil
  2. Place the butternut squash, whole, on the lined baking sheet and bake for 1 hour and 20 minutes. Remove it fromĀ  the oven and set aside, until it's cool enough to handle
  3. 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
  4. 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
  5. Add the apples, broth, salt, cinnamon, pumpkin pie spice and pepper. Bring to a boil, reduce the heat and simmer, covered, for 45 minutes
  6. Let the soup cool completely and blend until smooth and creamy
  7. Pour the blended soup back in the pot, add agave and cook on low for another 15-20 minutes
  8. Adjust seasoning if necessary
  • 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,