Butternut Squash Soup
This butternut squash soup is both savory and sweet, packed with apples, ginger, and your favorite winter squash. It’s incredible as a simple weeknight dinner or dressed up for a holiday meal!
Servings 8 servings
Ingredients
- 1 large butternut squash or 2 small (about 3-4 lbs total), peeled, seeded and cubed
- 3 tablespoons olive oil divided
- kosher salt
- black pepper
- 1 tablespoon butter
- 2 apples peeled and diced (I used Gala)
- 1 inch piece of fresh ginger peeled and grated or minced (about 1 1/2 tablespoons)
- 1 medium onion chopped
- ¼ teaspoon cinnamon
- ½ teaspoon allspice
- pinch of ground cardamom optional
- 6 cups stock chicken, turkey or vegetable
Instructions
- Preheat oven to 425°F.
- Spray a rimmed baking sheet with non-stick cooking spray. Spread squash in a single layer on prepared baking sheet and drizzle with 2 tablespoons of olive oil. Season with salt and pepper, tossing the squash to coat. Roast squash for 30 minutes or until tender and the edges are caramelized. Allow to cool slightly.
- In a heavy bottomed pot or Dutch oven, heat remaining 1 tablespoon of olive oil and butter over medium heat. When butter is melted, add apples, ginger, onion, cinnamon, allspice and cardamom (if using). Cook, stirring frequently, until apples and onions are soft and mixture is fragrant, about 10 minutes. Add roasted squash and stock to the pot and bring soup to a boil. Reduce heat and simmer for 10 minutes.
- Use an immersion blender to puree the soup. Alternatively, working in small batches, carefully transfer soup to a blender and puree until smooth. Return soup to the pot and simmer for an additional 10 minutes.
- Adjust seasonings for salt and pepper. Serve!
Notes
Try topping the soup with pumpkin seeds, sour cream or creme fraiche, sourdough croutons, or bacon!
This soup freezes well.
For a vegan soup, replace the butter with additional olive oil.