Roasted Winter Squash Soup
- Total Time
- 1 hour 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2pounds winter squash (like acorn or Hubbard), halved and seeded
- 2tablespoons unsalted butter
- 1medium onion, peeled and coarsely chopped
- 1tablespoon chopped fresh sage or 1 teaspoon dried
- Pinch ground allspice
- 1small apple, peeled, cored and diced
- 4cups chicken broth
- 1tablespoon fresh lemon juice or to taste
- Kosher salt to taste
- ¼teaspoon freshly grated black pepper
- ¼cup chopped walnuts, toasted
Nutritional analysis per serving (8 servings)
150 calories; 7 grams fat; 3 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 2 grams polyunsaturated fat; 19 grams carbohydrates; 3 grams dietary fiber; 7 grams sugars; 5 grams protein; 642 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 375 degrees. Place squash on a baking sheet, cut side down. Bake until very tender, about 1 hour. Let cool slightly.
- Step 2
While squash is roasting, melt butter in a medium saucepan over medium heat. Add onion, sage and allspice. Reduce heat to low, cover and cook until onions are tender, about 10 minutes. Uncover. Stir in apple and broth. Bring to a simmer and cook until apple is tender, about 15 minutes.
- Step 3
Scoop out the squash pulp and add it to the pan. Simmer for 5 minutes. Let soup cool slightly. Working in 2 batches, puree the soup in a blender, holding the lid down firmly with a kitchen towel to prevent the steam from pushing it off. Strain through a fine-mesh sieve.
- Step 4
When ready to serve, heat soup over medium heat until it just reaches a simmer. Add lemon juice, salt and pepper. Ladle into hot soup bowls and garnish with walnuts.
Private Notes
Comments
Follow the recipe and this is perfect (except that I use vegetable broth, not chicken). Not bland at all, but full of deep butternut squash flavor, with a hint of sweetness. There are fussier recipes for butternut squash soup that are more exotic and they definitely have their place, but this is spot on, as is. Some things should be left simple.
This is a wonderful soup. I used my own dehydrated apples and celery leaves as well as shallots I grew. Other than that, I followed the recipe exactly with a big mystery squash from my garden. This will be my go to winter squash soup.
I tweaked this recipe quite a bit but couldn't imagine the flavor without some work. More than anything, this soup seems like it needs more acid than a squeeze of lemon. I added about a pound of frozen chanterelles I had from a forage a few weeks ago, some white wine vinegar, celery salt, cayenne, and a head of roasted garlic. I also used acorn squash (Thelma Sanders' Sweet) for this. Good luck!
Good! The flavor is more complex than you'd think with so few spices.
I used a variety of small squashes that I had, plus two small celeriac and a head of garlic. I roasted all of these together, following the instructions save for the garlic, which I wrapped in foil with some olive oil. I followed the rest of the recipe to a T. I likely had thicker soup, because of the amount of squash and the celeriac, but both the roasted garlic and celeriac added nice flavor to the finished soup.
This is a wonderful soup. I used my own dehydrated apples and celery leaves as well as shallots I grew. Other than that, I followed the recipe exactly with a big mystery squash from my garden. This will be my go to winter squash soup.