Butternut Squash Soup

Butternut Squash Soup

Ready in 40 minutes

Excellent as a starter dish or as a main course

"I used both butternut & grey pumpkin, roasting took longer than the recipe states. I also found the apples were drying out before they were softening so added a little water into the tray, this kept them from drying out too much. I have been making pumpkin soup for many years and this is the best recipe. The texture and consistency is perfect and it tastes so creamy like it should be much higher in calories than it is. I wii make this again & again! Thank you for posting it"

- Claire1966

Tip: Another recipe with the exact-same name "Butternut Squash Soup" ranks higher.

5 avg, 2 review(s) 100% would make again

Ingredients

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2 medium Butternut squash; halved
1 large Yellow onion; sliced
2 medium Organic Gala Apples; halved
6 cups water
1 pinch Fresh ground nutmeg
1 pinch Turkish Cumin
1 pinch Cayenne; to taste
1 pinch Turmeric
1 teaspoon Sea salt; to taste
1/2 tablespoon Unsalted butter

Original recipe makes 10 Servings

Servings  

Preparation

Pre-heat oven to 350 F

Peel, de-core and quarter the apples, place upside down on cookie sheet. Peel and quarter onion, place onto cookie sheet. Salt and pepper lightly. Spray with olive oil.

Cut squash lengthwise and scoop out seeds. Place the squash in a high rimmed baking pan and fill with water so that the squash is bathing in it. Lightly sprinkle with sea salt, and place a small piece of butter into the scooped out part.

Push both the squash and the onion and apples into oven and bake for about 30 to 40 minutes until the squash is tender. Once the butter has melted, brush the surface of the squash with butter so to ensure that it stays wonderfully moist. You probably want to do that a couple of times.

Flip the onion and apples once so to make sure that they are golden brown - don't over bake the onion as it will get dry and hard, not the texture that you want, (about 15 to 20 minutes), and remove from the oven - let cool.

Get a soup pot ready, add onion and apples and 6 cups of water, bring to a boil. Once the squash is done, scoop out all the flesh and add to the boiling ingredients, reduce heat to medium. Stir in all spices and reduce heat to low. Now it's time to blend all ingredients together with a hand held blender. Blend as long until there are no lumps left in your soup.

Serve with some fresh cream, or a small dab of Labne or straight up as per this picture with just a simple rosemary garnish.

In an airtight container this soup will last several days in your fridge or is also freezable for those evenings when you are too tired to make anything else.

This is an amazing dish - enjoy!

Credits

Added on Award Medal
Calories Per Serving: 117 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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I used both butternut & grey pumpkin, roasting took longer than the recipe states. I also found the apples were drying out before they were softening so added a little water into the tray, this kept them from drying out too much. I have been making pumpkin soup for many years and this is the best recipe. The texture and consistency is perfect and it tastes so creamy like it should be much higher in calories than it is. I wii make this again & again! Thank you for posting it
Claire1966 2 years ago
[I posted this recipe.]
jsvendblad 4 years ago
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