Roasted Winter Squash Soup Recipe

Name: Roasted Winter Squash Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds winter squash like acorn, hubbard, butternut or any other kind, halved and seeded; 2 tablespoons butter, unsalted; 1 medium onions peeled and coarsely chopped; 1 tablespoon sage freshly chopped, or 1 teaspoon dried; 1 pinch allspice ground; 1 small apples peeled, cored and diced; 4 cups chicken broth prefer low fat and low salt; 1 tablespoon lemon juice fresh or to taste; 1 x kosher salt to taste; 1/4 teaspoon black pepper freshly ground; 1 x pine nuts toasted, to garnish, optional

Servings: persons

2 pounds winter squash like acorn, hubbard, butternut or any other kind, halved and seeded
2 tablespoons butter, unsalted
1 medium onions peeled and coarsely chopped
1 tablespoon sage freshly chopped, or 1 teaspoon dried
1 pinch allspice ground
1 small apples peeled, cored and diced
4 cups chicken broth prefer low fat and low salt
1 tablespoon lemon juice fresh or to taste
1 x kosher salt to taste
1/4 teaspoon black pepper freshly ground
1 x pine nuts toasted, to garnish, optional

1
Preheat oven to 375F (190C).
2
Arrange squash on a baking sheet, cut side down.
3
Bake until very tender, about 1 hour.
4
Let cool slightly.
5
While squash is roasting, melt butter in a medium saucepan over medium heat.
6
Stir in onion, sage and allspice.
7
Reduce heat to low, cover and cook until onions are tender, 9 to 11 minutes.
8
Uncover.
9
Add apple and broth.
10
Bring to a simmer and cook until apple is tender, about 15 minutes.
11
Scoop out the squash pulp and add it to the pan.
12
Simmer for 5 minutes.
13
Let soup cool slightly.
14
Working in 2 batches, puree the soup in a blender, holding the lid down firmly with a kitchen towel to prevent the steam from pushing it off.
15
Strain through a fine-mesh sieve.
16
When ready to serve, heat soup over medium heat until it just reaches a simmer.
17
Stir in lemon juice, salt and pepper.
18
Ladle into hot soup bowls, and garnish with some toasted pine nuts if desired.
19
Serve and enjoy!

2258

kcal

Calories

216

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 2 pounds winter squash like acorn, hubbard, butternut or any other kind, halved and seeded, 2 tablespoons butter, unsalted, 1 medium onions peeled and coarsely chopped, 1 tablespoon sage freshly chopped, or 1 teaspoon dried, and more.

Yes, Roasted Winter 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.

That's it — enjoy your meal!

Roasted Winter Squash Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions