Roasted Butternut Squash Soup

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‘Tis the butternut squash season, I heard…

It has been the butternut squash season at our house since his highness Alex stopped eating pretty much everything. There are two kinds of soups he still eats and butternut squash kind is one of the lucky winners. I really cannot feed him the same soup over and over again. I mean, technically, I can, but I prefer some diversity, if possible. Hence, I experimented with every possible recipe for butternut squash soup that every existed. 
I don’t know which version of the soup those kids of mine prefer, but I prefer the following recipe. I love the fact that you don’t have to peel and dice the squash before roasting it, and I think that granny smith apple is a wonderful touch that complements butternut squash flavor in this soup.

Oh, and I’ll let you in on a little secret. I add white chicken meat to this soup right before pureeing it. This way those picky toddler-eaters are getting a bit more protein and calories in their soup.  

Ingredients:
  • 1 medium butternut squash halved lengthwise and seeds removed
  • 2 tablespoons unsalted butter (divided)
  • 1 medium carrot
  • 1 small yellow onion
  • 1 granny smith apple
  • 1/8 teaspoon nutmeg (or more, to taste)
  • 1/8 teaspoon cinnamon (or more, to taste)
  • 3-4 cups chicken stock (depending on how thick you like your soup)
  • Salt, to taste
  • Pepper, to taste
  • 1/2 cup heavy cream


Preheat the oven 425 degrees F. Cut butternut squash in half lengthwise and scoop out seeds. Melt 1 tablespoon of butter and rub it over the cut side of butternut squash and season with some salt and pepper. Place the squash cut side up on the baking sheet lined with foil and bake for about an hour, or until fork tender. Once done, take out of the oven and set aside on a cooling rack.

Peel and dice onion and carrot. Peel, core and dice the apple.

Melt the remaining butter in a dutch oven or large saucepan over medium high heat, add onion, carrots and apples, and cook, stirring occasionally, until onion is translucent and carrots and apples are soft (about 5-7 minutes). Turn the heat down to the lowest setting.

Using a spoon, scoop out the flesh of butternut squash, which by now should be cool enough to handle, and into a pan with onions, carrots and apples. Add nutmeg, cinnamon, salt and pepper and stir everything to combine breaking up large squash pieces.

Now, add chicken stock and stir well. Crank up the heat back to medium high and bring to boil. Once boiling, reduce the heat to medium low, cover with lid and simmer for 15 minutes stirring occasionally.

Once done, turn the heat off, add cream and stir.

Using blender, puree the soup in batches. Adjust salt and pepper if necessary.

It can be served with croutons, toasted pumpkin seeds or finely grated apple as garnish.

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