Butternut Squash Soup Recipe

Name: Butternut Squash Soup
Yield: 4 servings
Cuisine: American
Ingredients: One 2 to 2 1/2-pound butternut squash, peeled and cut into 1 1/2-inch cubes (about 4 cups); 1 large apple (such as Gala or Jonagold), peeled, cored and cut into sixths; 1 medium yellow onion, cut into sixths; 2 tablespoons olive oil; 1 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 1 garlic clove; 4 sprigs fresh thyme; 1 bay leaf; 4 cups low-sodium chicken broth

Servings: persons

One 2 to 2 1/2-pound butternut squash, peeled and cut into 1 1/2-inch cubes (about 4 cups)
1 large apple (such as Gala or Jonagold), peeled, cored and cut into sixths
1 medium yellow onion, cut into sixths
2 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 garlic clove
4 sprigs fresh thyme
1 bay leaf
4 cups low-sodium chicken broth

1
Preheat oven to 400 degrees. Line a baking sheet with parchment paper or foil.
2
Place the squash, apple and onion on the baking sheet. Drizzle with the olive oil, season with the salt and pepper, and toss to combine. Roast in the oven until fork tender, 40-45 minutes.
3
Make a sachet with the garlic, thyme, and bay leaf (tied in a bundle using cheesecloth and cotton twine). Bring chicken broth and sachet to a low boil in a stockpot over high heat. Add the squash, apple, and onion. Lower the heat to a simmer and cook about 20 minutes. Remove from heat and remove the sachet. Use an immersion blender, or transfer to a blender in batches, and blend until smooth and creamy. Season the soup with additional salt and pepper to taste. Serve immediately.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: One 2 to 2 1/2-pound butternut squash, peeled and cut into 1 1/2-inch cubes (about 4 cups), 1 large apple (such as Gala or Jonagold), peeled, cored and cut into sixths, 1 medium yellow onion, cut into sixths, 2 tablespoons olive oil, and more.

Yes, Butternut Squash Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Butternut Squash Soup

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