Roasted Butternut Squash Soup

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A white bowl filled with creamy orange soup, garnished with fresh thyme, sits on a beige cloth next to bread and a small dish of pumpkin seeds.

This creamy roasted butternut squash soup skips the peeling and cubing completely. The squash, apples, and onion roast in halves on one sheet pan in thyme butter, then blend into a silky, caramelized fall soup. Just 10 minutes of prep!

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Prep Time: 10

Cook Time: 1

Total Time: 1 10

Servings: Servings

Author: Michelle

Ingredients

3 pounds butternut squash (1 large squash), unpeeled
2 Granny Smith apples, about 1 lb, cored and cut into large chunks, but not peeled
1 large sweet onion, cut in half
2 tablespoons salted butter
1 teaspoon dried thyme
2 tablespoons maple syrup
4 cups chicken stock
1/2 cup heavy cream
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Pinch of nutmeg optional

Instructions

Preheat the oven to 425°F. Melt the butter with the dried thyme and set aside.
Cut the squash in half lengthwise and scoop out the seeds. Cut the apples in large chunks, removing the cores and stems. Cut the onion in half.
Line a large sheet pan with parchment paper and place the onion halves on it, cut side down. Set the squash and apples on the pan cut side up and brush them with the thyme butter, drizzling any extra butter right onto the pan. Flip the squash and apples cut side down, moving the squash halves toward the outer edges of the pan.
Roast at 425°F for 45-55 minutes, until the squash is very soft and a knife slides in and out with little resistance. Note: if the skin starts browning too quickly, cover with foil after 30 minutes.
Let the squash cool enough to handle. Scoop the flesh out of the squash skin and slip the peels off the apples. Add the squash, apples, onion, and pan juices to a blender (or a soup pot if using an immersion blender).
Add the maple syrup and chicken stock. Blend until completely smooth and creamy.
Pour the soup into a pot (if it isn't in one already) and heat over medium heat until it just starts to simmer. Turn off the heat.
Stir in the cream, salt, pepper, and a pinch of nutmeg. Taste, adjust the seasonings, and serve.

Notes

Buying squash: Choose a squash with a long neck; that's where most of the usable squash is. Aim for 3 pounds, and no less than 2.75 pounds. If you're buying pre-peeled and seeded squash, aim for 2.5 pounds. If you're using pre-peeled squash, roast covered with foil since there's no skin to protect the squash meat.
Heavy-bottomed squash: If your squash has a short neck and a thick, heavy base, cut it in half lengthwise (from stem to base) so it roasts evenly and stays within the cook time.
Thickness: A smaller squash makes a thinner soup, a larger one makes it thicker. Thin with extra broth or water if needed.
Blender safety: If blending hot soup in a standard blender, work in batches, fill it no more than halfway, and vent the lid with a towel over the top.
Dairy-free: Swap the cream for full-fat canned coconut milk.
Storage: Cool completely and refrigerate for up to 5 days, or freeze for up to 2 months. Reheat over low heat, adding a splash of cream if needed.

Cuisine American, Fall Food

Course Dinner, Lunch, Soup

Nutrition