Roasted Butternut Squash Soup

  • 4 lbs Whole butternut squash, halved lengthwise and seeds removed
  • 2 tablespoons Unsalted butter
  • 1 Medium Granny Smith apple
  • ½ Medium yellow onion
  • 8 Fresh sage leaves
  • 2½ cups Low-sodium vegetable or chicken broth
  • 2½ cups Water
  • 1½ teaspoons Kosher salt
  • ¼ teaspoon Freshly ground black pepper
  • 1/3 cup Heavy cream

Heat the oven to 425°F and arrange a rack in the middle. Line a baking sheet with aluminum foil. Place the squash pieces cut-side up on the baking sheet. Melt 1 tablespoon of the butter and brush all of it over the tops and insides of the squash halves. Season generously with salt and pepper. Roast until knife tender, about 50 minutes to 1 hour.

Meanwhile, peel, core, and cut the apple into medium dice. 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, stirring occasionally, until softened, about 7 minutes. Remove the pan from the heat and set aside.

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When the squash is ready, set the baking sheet on a wire rack until the squash is cool enough to handle. Using a large spoon, scoop the flesh into the saucepan with the sautéed apples and onions; discard the skins.

Add the broth, water, and measured salt and pepper, stir to combine, and bring to a boil over medium-high heat. Reduce the heat to medium low and simmer, stirring occasionally and breaking up any large pieces of squash, until the flavors meld, about 15 minutes. Remove the pan from the heat and stir in the cream.

Using a blender, purée the soup in batches until smooth, removing the small cap (the pour lid) from the blender lid and covering the space with a kitchen towel (this allows steam to escape and prevents the blender lid from popping off). Alternatively, use an immersion blender. Taste and season with salt and pepper as needed. Serve garnished with the pumpkin seeds.

Servings: 8

Nutritional Information

Serving size: 1 serving
Percent daily values based on a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
Amount Per Serving
Calories 208.59
Calories From Fat (26%) 54.36
Calories From Protein (7%) 13.90
Calories From Carbs (67%) 140.33
Calories From Alcohol (0%) 0.00
% Daily Value
Total Fat 6.18g 10%
Saturated Fat 3.30g 16%
Monounsaturated Fat 1.64g
Polyunsaturated Fat 0.78g
Trans Fatty Acids 0.00g
Cholesterol 15.15mg 5%
Sodium 873.95mg 36%
Potassium 957.25mg 27%
Carbohydrates 38.30g 13%
Dietary Fiber 6.13g 25%
Sugar 7.19g
Sugar Alcohols 0.00g
Net Carbohydrates 32.17g
Protein 4.41g 9%
Vitamin A 25596.89IU 512%
Vitamin C 50.55mg 84%
Calcium 129.92mg 13%
Iron 2.28mg 13%
Vitamin E 3.44IU 34%
Vitamin D 2.56IU 1%
Thiamin 0.27mg 18%
Riboflavin 0.09mg 5%
Niacin 3.36mg 17%
Vitamin B6 0.41mg 20%
Folate 70.61µg 18%
Vitamin B12 0.01µg 0%
Pantothenic Acid 0.95mg 9%
Phosphorus 83.37mg 8%
Magnesium 80.55mg 20%
Zinc 0.88mg 6%
Copper 0.18mg 9%
Manganese 0.48mg 24%
Selenium 1.25µg 2%
Alcohol 0.00g
Caffeine 0.00mg
Water 296.52g

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