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–+ servings
Butternut Squash Soup with cream, paprika and sage on top in a mug cup with a spoon.
4.6 from 25 votes
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Yield: 4 servings

Roasted Butternut Squash Soup

This lightened up version of Roasted Butternut Squash Soup features butternut squash, apple and a tasty blend of warm spices in a flavor packed soup!
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes

Ingredients

  • 2 lbs peeled and cubed butternut squash, fresh or frozen
  • 1 large yellow onion, diced
  • 1 large red apple, cored, peeled and diced
  • 4 tablespoons unsalted butter, thinly sliced
  • 2 ½ cups chicken broth
  • 5 large sage leaves
  • 2 teaspoons cumin
  • 1 teaspoon cinnamon
  • 1 teaspoon smoked paprika
  • ½ teaspoon cayenne pepper
  • salt & pepper, to taste
  • heavy cream or coconut cream, optional garnish

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Instructions 

  • Preheat oven to 400°F. Line a baking sheet with parchment paper.
  • Add butternut squash, onion, and apple to prepared baking sheet. Arrange butter slices on top of mixture. Bake for 45 minutes.
    Close-up of cubed butternut squash and apples with butter
  • In a large dutch oven, or heavy bottomed pot, add roasted vegetables, chicken broth, sage leaves, cumin, cinnamon, smoked paprika and cayenne pepper. Stir to combine and bring to a low boil.
  • Cook for 15 minutes to combine flavors. Puree soup until smooth with an immersion blender (or by transferring soup to a blender and blending until smooth).
    Pureed butternut squash soup in a ladle over a dutch oven
  • Season with salt and pepper to taste. Serve hot with a drizzle of cream, if desired.

Video

Nutrition

Serving: 1, Calories: 295kcal, Carbohydrates: 40g, Protein: 4g, Fat: 16g, Saturated Fat: 10g, Polyunsaturated Fat: 5g, Cholesterol: 42mg, Sodium: 669mg, Fiber: 10g, Sugar: 15g
© Jessica - The Novice Chef
Cuisine: American
Category: Soup