Roasted Butternut Squash Soup Recipe

Name: Roasted Butternut Squash Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 butternut squash, peeled and cut into 1-inch cubes; 2 apples, peeled and cut into 1-inch cubes; 1 cup olive oil, divided; salt and freshly ground black pepper, to taste; 1 large yellow onion, roughly chopped; 3 cloves of garlic, peeled and roughly chopped; 2 tablespoons fresh garlic, roughly chopped; 1/4 cup white wine; 4 cups vegetable broth; 6 fresh sage leaves; 6 tablespoons Greek yogurt

Servings: persons

1 butternut squash, peeled and cut into 1-inch cubes
2 apples, peeled and cut into 1-inch cubes
1 cup olive oil, divided
salt and freshly ground black pepper, to taste
1 large yellow onion, roughly chopped
3 cloves of garlic, peeled and roughly chopped
2 tablespoons fresh garlic, roughly chopped
1/4 cup white wine
4 cups vegetable broth
6 fresh sage leaves
6 tablespoons Greek yogurt

1
Preheat the oven to 450u00b0.
2
Toss the butternut squash, apples, 1/4 cup of the olive oil, salt, and pepper together and place, in a single layer, on a baking tray. Roast until cooked through and beginning to brown around the edges, about 20 minutes.
3
In a large pot, saute the onions, garlic, ginger, salt, and pepper in 1/4 cup of olive oil, stirring regularly until softened and fragrant, about 10 minutes.
4
Add the butternut squash, apples, and white wine to the pot and stir everything together. Add the broth, bring to a boil, reduce the heat to low, and simmer partially covered for 30 minutes.
5
Cool slightly and, using an immersion blender, blend until smooth.
6
In a small sauce pan, heat 1/2 cup of the olive oil over high heat. Add the sage leaves and fry, flipping once, until crispy, about 2 minutes. Remove the sage to a paper towel. Whisk the Greek yogurt into the olive oil until fully combined.
7
Divide the soup among six bowls. Drizzle with the sage-oil-yogurt and garnish with a fried sage leaf.

796

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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 11 ingredients. The key ingredients include: 1 butternut squash, peeled and cut into 1-inch cubes, 2 apples, peeled and cut into 1-inch cubes, 1 cup olive oil, divided, salt and freshly ground black pepper, to taste, and more.

Yes, Roasted 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.

Roasted Butternut Squash Soup

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