Thursday, September 18, 2014

Roasted Butternut Squash Soup

I'll be making this delicious soup on Good Morning Idaho tomorrow morning.  I love fall, I love soup and I especially love butternut squash soup.  Butternut squash can be quite a pain to peel and cut but with this recipe there is no peeling necessary.  You can roast the squash with the peel on and then scoop out the flesh to make this soup.  How easy is that?

Roasted Butternut Squash Soup

(serves 6-8)


  • 1 medium sized butternut squash
  • 2 TBSP butter
  • salt and pepper
  • 1 medium sized granny smith apple
  • 1/2 of a sweet onion (Walla Walla or Vidalia)
  • 8-10 fresh sage leaves
  • 2 C chicken or vegetable broth
  • 2 C water
  • 1/3 C heavy cream
  • goat cheese crumbles and pumpkin seeds for garnish (optional)


Preheat the oven to 425 degrees.

Roasting the squash:
  1. Slice the squash in half lengthwise and clean out the seeds.
  2. Melt 1 TBSP of the butter and brush it on the squash.
  3. Season generously with salt and pepper.
  4. Roast for 60 to 70 minutes at 425 degrees

Making the soup:
  1. Peel and medium dice the apple and the onion.  Finely chop the sage leaves.
  2. Melt the remaining TBSP of butter in a dutch oven or medium sauce pan over medium heat.  Add the apples, onions and sage. 
  3. Saute for about 8-10 minutes.  Set aside until the squash is done.
  4. When the squash is done, scoop out the flesh and add it to the apples, onions and sage.
  5. Add the broth and water and bring to a simmer.  Cover and cook for about 15 minutes.
  6. Add the cream and then blend the soup well with an immersion blender until smooth.  You can use a regular blender as well.  Just be sure to do it in batches and do not blend while it is boiling hot.
  7. Add salt and pepper to taste.
  8. Serve hot and garnish with crumbled goat cheese and toasted pumpkin seeds (optional).