Easy Butternut Squash Soup
Delicious creamy butternut squash soup taken to the next level using roasted vegetables, apple, fennel, and other wonderful spices.
Ingredients
- 3½ pounds butternut squash (about 2 large)
- 1 large sweet onion (peeled and halved)
- 4 cloves garlic (peeled)
- 1 large yukon gold potato (peeled and halved)
- 2 tablespoons olive oil
- 1 medium fennel bulb (cut into ½" cubes; save some fronds for garnish)
- 1 large golden delicious apple (peeled, cored, and quartered)
- 1 teaspoon ginger paste (grated ginger may be used)
- 6 cups vegetable broth
- 2 bay leaves
- 2 teaspoons cinnamon
- 1 pinch ground cloves
- ⅛ teaspoon cayenne pepper
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1½ cups oat milk or half and half (bring to room temperature)
- 1 tablespoon freshly squeezed lemon juice
- (optional) 4 tablespoons brown sugar
- (optional) 1 to 2 tablespoons butter
Instructions
To Roast the Vegetables
- Preheat oven to 350℉. Brush the cut sides of the butternut squash with 1 tablespoon of olive oil. Place the remaining vegetables, apple, and garlic cloves in a large bowl and toss with remaining olive oil. Place butternut squash (cut side down) and remaining vegetables on a rimmed baking sheet. Roast for 1 hour or until very tender.
- Remove vegetables from the oven and let stand until cool enough to handle. Scrape the flesh from the inside of the squash. Chop or mash any larger pieces of vegetables.
To Make The Soup
- Add in the roasted vegetables, garlic, apple, broth, ginger, cayenne, cinnamon, cloves, bay leaves, salt, and pepper. Cover and bring to a simmer. Continue simmering 20 minutes, reducing heat if needed. Remove the lid and continue to simmer for 10 minutes longer.
- Remove the bay leaves. Using an immersion blender or a blender (if using a blender, work in batches), blend the soup until smooth.
- Stir in the oat milk (or half and half), lemon juice, brown sugar, and butter. Adjust seasoning to taste. Serve.
Kori's Tips
For more helpful hints, substitution ideas, cooking tips, and other delicious recipes check out my post above.
TIPS: Roasting the vegetables gives this soup its deep, cozy flavor, and you can roast them a day ahead to save time. In a hurry? Skip roasting: sauté the onion until completely soft and caramelized, add the fennel, then follow the recipe from there. Roast until everything is fork tender so the soup blends silky smooth.
VARIATIONS: Use maple syrup in place of the brown sugar. Swap the cinnamon and cloves for other warm spices like coriander or allspice, or go savory with thyme and rosemary. For a thicker soup, stir in a little extra half and half.
MAKE IT FLEX: Top each bowl with crumbled crispy bacon, or serve it alongside a grilled chicken or turkey sandwich.
SERVING SUGGESTIONS: Garnish with a drizzle of cream or sour cream and top with toasted pecans, chopped fennel fronds, or sliced green onion. Serve with warm crusty bread or a simple side salad, like my Roasted Pumpkin Salad.
Nutrition
Calories: 239kcalCarbohydrates: 48gProtein: 4gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 4mgSodium: 911mgPotassium: 999mgFiber: 7gSugar: 20gVitamin A: 21676IUVitamin C: 51mgCalcium: 194mgIron: 2mg
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