Description
This recipe offers the creamiest, most flavorful squash soup by caramelizing the squash at a high temperature before blending, unlocking natural sweetness and a velvety texture without excessive dairy. It transforms simple ingredients into a deeply satisfying, aromatic dish.
Ingredients
Scale
- 1 (2-2.5 pound) butternut squash, peeled and cubed
- 1 large apple, peeled, cored, and cut
- 1 medium yellow onion, cut
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 garlic clove
- 4 sprigs thyme
- 1 bay leaf
- 4 cups low-sodium chicken broth
Instructions
- Preheat oven to 400°F (200°C). Halve the squash, scoop out seeds. Drizzle cut sides with olive oil, season with salt and pepper. Place cut-side down on a parchment-lined baking sheet.
- Roast squash for 45-55 minutes until tender and golden brown. Let cool, then scoop flesh from skin.
- Heat 1 tablespoon oil in a stockpot over medium heat. Add onion, cook until soft (5-7 minutes). Add garlic, cook for 1 minute until fragrant.
- Add roasted squash to the pot with 4-6 cups broth. Bring to a boil, then simmer for 15-20 minutes.
- Puree soup with an immersion blender until smooth and creamy. Alternatively, blend in batches in a countertop blender.
- If soup is too thick, add more broth. Season with salt, pepper, and optional nutmeg or cinnamon. Stir in cream or coconut milk for richness if desired.
- Gently reheat the soup until heated through. Ladle into bowls and garnish as desired.
Notes
- Roasting the squash enhances its natural sweetness and flavor.
- Use a cheesecloth sachet for herbs for easy removal.
- Adjust seasoning at the end for the best taste.
- For a dairy-free option, use coconut milk or soaked cashews.
- This squash soup stores well in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Soup
- Method: Roasting and Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 8g
- Sodium: 600mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg