butternut squash soup

butternut squash soup

You can’t pick just one! Butternut squash recipe that is, so we designated this butternut week here at dollop! After getting our palates warmed up with rosemary roasted butternut squash earlier this week we are going to make a flavor packed soup that is great on its own or as a starter (Thanksgiving appetizer idea anyone). This recipe uses sage and a little nutmeg as its seasoning which are a nice compliment to the apple and butternut flavors.

apples for butternut squash soup sage for butternut squash soup

squash prep

Preheat the oven to 400°F and peel the butternut squash. Cut off the top and bottom and slice the squash in half lengthwise. Scoop out the seeds and discard. Chop the squash halves into small cubes and put into a large bowl. Line a baking sheet with parchment paper and toss squash cubes in bowl with vegetable oil. As an alternative generously spray unlined baking sheet with cooking spray. Place squash cubes on baking sheet. Roast squash cubes for 50-60 minutes turning once after 30 minutes of baking. Once squash is tender when poked with a fork remove from oven.

peeling butternut squash for butternut squash soup tossing squash with oil for butternut squash soup roasted squash for butternut squash soup

getting your soup on

Remove the core from the apples and roughly cut the apples and onions. Melt the butter in the bottom of a deep pot and add the chopped apples and onions. Sauté for a few minutes while you remove the sage leaves from their stems and chop. Add the chopped sage to the apple and onion mixture and cover. Sauté for about 5 more minutes or until the onions and apples are tender (you’ll know they are tender when the apples break apart easily when you stir the mixture).

Add in the roasted squash cubes and stir a few times so everything is completely mixed. Pour in the broth and add the nutmeg. Stir again and as soon as the mixture comes to a boil reduce the heat, cover and simmer on a low heat for 20 minutes stirring regularly.

onion for butternut squash soup chopped apples and onions for butternut squash soup sauteed butter for butternut squash soup apples onions and sage for butternut squash soup squash tossed with apples and onions for butternut squash soup adding broth for butternut squash soup nutmeg for butternut squash soup

Remove the pot from the heat and let cool slightly. Using an emersion bender (have I mentioned recently how much I love this little gadget!) carefully, it’s hot!, puree the soup until it is thoroughly blended. My trick to really creamy soup is once I think it’s pureed enough – I keep blending for another 3 minutes. If using a blender let the mixture cool down further and carefully pour the mixture into the blender in small batches and puree. Reheat and serve.

The soup is as tasty the next day (or the next next day) so you can make it in advance and store in an airtight container until you’re ready to serve.

to be pureed for butternut squash soup pureeing for butternut squash soup

bonus round

The butternut, apple, onion and broth mix is a great base for a variety of butternut squash soups. If after enjoying this version you want to try a sweeter, spicier or different zest … curry anyone, just add in the seasoning at the sage or nutmeg steps instead? And if you do don’t forget to share a comment with your favorite spice combination so we can all enjoy!

butternut squash soup
Prep time
Cook time
Total time
Serves: 8 servings
  • Butternut squash - 1 large (8 cups when cubed)
  • Vegetable oil or spray
  • Butter – 3 tablespoons
  • Apple – 2 medium
  • Onion – 2 medium
  • Sage – 13 leaves chopped
  • Stock (chicken or vegetable) – 4 cups
  • Nutmeg – ½ teaspoon
  1. Preheat over to 400°F
  2. Peel and chop butternut squash
  3. Toss squash cubes with oil and line baking try with parchment paper
  4. Or spray baking pan and chopped squash cubes with cooking spray
  5. Roast squash cubes in oven turning after 30 minutes and roasting then for other 15 - 25 minutes When squash is soft when poked with a fork remove from oven and set aside
  6. Remove core and chop apples
  7. Chop onion
  8. Melt butter in deep pot
  9. Add chooped onion and apple
  10. Sauté 5 minutes, stirring a few times
  11. Cover and let sauté on a low heat stirring regularly for another 5 minutes
  12. Remove sage leaves from stems and chop
  13. Add chopped sage leaves to pot, stir and sauté until apples and onions are tender about 5 minutes
  14. Add roasted squash cubes and stir
  15. Add broth and nutmeg and stir
  16. Bring to a boil
  17. Cover and let simmer on a low heat for 15 minutes
  18. Remove from heat
  19. Let cool slightly
  20. Blend using an emersion blender or let cool more and carefully pour into a blender to puree
  21. Add salt and pepper to taste and reheat when ready to serve
  22. Serve


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