She Strengthens

Cozy Up with a Deliciously Rich Butternut Squash Soup

As the weather cools down, there’s nothing quite like a warm, comforting bowl of soup to lift your spirits. And when it comes to butternut squash soup, it’s hard to beat the rich, velvety texture and sweet, nutty flavor. The good news is that making this delightful soup is easier than you think!

The Secret to Easy Butternut Squash Soup

The trick to avoiding the hassle of peeling and dicing a large, awkwardly shaped squash is to roast it in the oven first. Simply cut the squash in half lengthwise, toss with some butter, salt, and pepper, and roast until tender. Then, scrape out the flesh and simmer it with sautéed onions, apples, and sage. Blend everything together until smooth, and finish with a splash of heavy cream.

The Perfect Comfort Food for Chilly Days

This butternut squash soup is a perfect way to cozy up on a chilly day, and it makes a fantastic starter for your Thanksgiving feast. To add some extra texture and crunch, try garnishing with toasted pumpkin seeds or a sprinkle of savory granola.

Make-Ahead Tips

To make this recipe even more convenient, you can cool the finished soup to room temperature, cover, and refrigerate for up to 3 days or freeze for up to 1 month.

Ingredients:

• 4 pounds whole butternut squash, halved lengthwise and seeds removed
• 2 tablespoons unsalted butter
• 1 medium Granny Smith apple, peeled and diced
• 1/2 medium yellow onion, diced
• 8 fresh sage leaves
• 2 1/2 cups low-sodium vegetable or chicken broth
• 2 1/2 cups water
• 1 1/2 teaspoons kosher salt, plus more as needed
• 1/4 teaspoon freshly ground black pepper, plus more as needed
• 1/3 cup heavy cream
• 1/2 cup toasted pumpkin seeds, for garnish (optional)

Instructions:

1. Roast the Squash: Heat the oven to 425°F and arrange a rack in the middle. Line a baking sheet with aluminum foil and place the squash pieces cut-side up. Melt 1 tablespoon of butter and brush over the tops and insides of the squash halves. Season with salt and pepper. Roast until knife tender, about 50 minutes to 1 hour.
2. Sauté the Onions and Apples: Peel, core, and dice the apple. Cut the onion into medium dice. Melt the remaining tablespoon of butter in a large saucepan or Dutch oven over medium heat. Add the apple, onion, and sage, season with salt and pepper, and cook until softened, about 7 minutes.
3. Simmer the Soup: Scoop the roasted squash flesh into the saucepan with the sautéed apples and onions. Add the broth, water, and measured salt and pepper. Bring to a boil over medium-high heat, then reduce the heat to medium low and simmer until the flavors meld, about 15 minutes.
4. Blend and Finish: Remove the pan from the heat and stir in the cream. Using a blender or immersion blender, purée the soup until smooth. Taste and season with salt and pepper as needed. Serve garnished with toasted pumpkin seeds, if desired.