Butternut squash soup is such a great way to usher in the change of seasons. It’s a cozy addition to your fall meal plan. It’s freezer friendly, so make a big batch and store some away for when the days get colder.
Butternut squash is full of nutrients like Vitamin C, Vitamin B6, and Magnesium. It has a sweet, nutty taste that becomes richer by roasting it. Squash is full of fiber and antioxidants, so it’s an easy way to help you feel your best this season.
This is a great soup to make ahead of time over the weekend. Add all the necessary ingredients to your next order quickly with our butternut squash soup collection. If you need a quick soup during the week, we suggest our homemade soups including minestrone, beef chili, and turkey gumbo. Ready to make more squash recipes this fall? Check out our entire squash collection here.
Ingredients
- 1 large butternut squash
- 4 tablespoons olive oil, divided
- 2 apples, peeled, cored and cubed
- 1 sweet onion, diced
- 1 teaspoon cinnamon
- 1 teaspoon ginger
- 2 teaspoons sea salt
- 3-4 cups vegetable broth
Instructions
Preheat the oven to 415°F. Line a large baking sheet with parchment.
Slice the squash lengthwise. Remove the seeds. Rub the squash with 2 tablespoons of olive oil, place cut side down on the baking sheet. Roast for 45 minutes or until a knife slices through easily.
Once the squash is cool enough to handle, scoop the flesh out from the skin and place in a medium bowl. Discard the skin.
In a large pot, heat 2 tablespoons of olive oil. Add the apples and onion and saute for about 5 minutes, or until soft.
Add the cooked squash, cinnamon, ginger, and sea salt to the pot. Add the vegetable broth, starting with 3 cups. Add an additional 1 cup if you want a thinner soup.
Simmer for 10 minutes. Use an immersion blender to pureé the soup, or transfer to a blender carefully to pureé until smooth.
Serve immediately. Top with roasted nuts, a sprinkle of cinnamon, or kale chips.
Alternate options: You can also roast a sugar pumpkin for this recipe and turn it into a Roasted Pumpkin Soup. Freeze for up to three months.
