Roasted Butternut Squash Soup
Butternut squash soup is another recipe that just seems perfect for Fall. It’s warm and creamy, and such a fun orange color. Serve it with some crusty bread and you’ve got yourself a great meal for a cool evening. As an added bonus it’s healthy, inexpensive, and pretty simple to make.
This version of butternut squash soup is more of a method than a recipe. Normally I need explicit step by step instructions to feel confident trying something new. But with this soup, I just sort of followed a general outline of the process. I’ll share what I did in the recipe below, but feel free to adjust it to your tastes and preferences. And trust me, if I can do this, you can too. I’m not a “cook”, I’m a recipe follower. But this soup makes me feel like a cook, and that makes me happy. 🙂 Basically, pay attention to the size of your squash, and adjust the other ingredients as necessary. You pretty much can’t go wrong – it’s just a matter of personal preference. But any way you make it, this soup is sure to be a favorite on those cool fall evenings!
*Note: Mike wasn’t a huge fan of this soup (3.25 rating). I think the idea of a squash soup made him a little nervous. I didn’t mind, more for me! 🙂
Butternut Squash Soup
Yield: Serves 4-6.
Ingredients:
1 yellow onion, chopped
1-2 rib of celery, chopped
1-2 carrot, chopped
1 Tbsp butter
1 butternut squash
1 tart green apple, peeled, cored, chopped (squash and apple should be at a 3 to 1 ratio)
4 cups chicken broth (more if you like your soup a little thinner)
Pinches of nutmeg, cinnamon, salt and pepper
Directions:
Cut the ends off your butternut squash and cut it in half lengthwise. Place the halves cut-side up on a rimmed baking sheet. Brush the tops with olive oil and sprinkle with salt. Roast in a 400 degree oven until very soft - about 50 minutes, depending on the size of your squash. Set aside and let cool slightly.
Combine butter, onion, celery, and carrot in large saucepan. Cook for 5 minutes. Add the apple and 2 cups of the broth. Bring to boil. Simmer for 10 minutes or until apple is soft.
Scoop the squash out of it's skin and add to the saucepan. Working in smaller batches puree the soup until smooth. Return to the saucepan. Stir in the reserved chicken broth until the soup is the desired consistency. You could also add some milk or cream at this point. Add spices to taste.
Serve warm with crusty bread or toasted croutons.
adapted from Simply Recipes
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Welcome! I'm Megan and it's my hope that here you'll find food that has been made with love and recipes that are shared with joy. Thanks for stopping by! 
This soup looks like it has the most amazing, smooth texture!
That looks really good! There is a chicken corn chowder simmering away on my stovetop right now. Love soup in the fall :-).
I just posted about this same soup today – mmm, perfect for fall!
I loooove butternut squash soup!
Not only is it pretty, but it looks delish!
This is my first time to your blog..and glad to here amongst those beautiful pics and posts…love the butternut soup..must try during chilly evenings
-tanvi
YUM! I love butternut squash soup. And I'm not a cook either but following recipes usually means good food which works for me!
A beautiful soup, Megan. I'd love it as a first course for Thanksgiving dinner!
Beautiful pictures!! You need to teach me a thing or two!
Blessings-
Amanda
I always love simple "method" based recipes like this. They are easy to prepare & filled with flavor. Butternut squash is a favorite around here too 🙂
Yum! I love pretty much all soups and this one looks awesome! You did a great job of winging it on your own. I'll take a bowl please!
hey megan, you read my mind with this soup. it looks delicious..thank you for stopping by my blog and for sharing this recipe. have a nice weekend.
This is something totally new for me!.. ~
Love this soup!
I love butternut squash soup so much. Actually I love all soup in general! I cannot wait to try this one!
colourful delicious soup
love the addition of apples
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This has delicious and comfort written all over it! Love it!!!
Yum! I made butternut squash soup for the first time last fall and loved it! The main difference is that it had pumpkin and leeks in it (Joy the Baker's recipe). The apple sounds like a nice addition!
Butternut squash soup in one of my favorites. Love your recipe. Thanks for stopping by my site and I hope you return (=
I don't think The Hubble would be excited about this soup. His standard "where's the meat?" question would make me stop. I would love to try it though! Gorgeous!
i love butternut squash soup, but have never made it myself. now i'll have to try! thanks 🙂
Your soup looks fantastic. Warm, cozy and so healthy!
That is a lovely looking soup! I'm sure the apple adds a lovely level of flavor to the butternut squash!
This looks delish and easy! Since squash is so inexpensive anyway, this is right up my alley!
I made a similar soup and my husband had the same reaction. I think he said “it's a little too weird for me.”