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 or Hubbard), halved and seeded; 2 tablespoons unsalted butter; 1 medium onion, peeled and coarsely chopped; 1 tablespoon chopped fresh sage or 1 teaspoon dried; Pinch ground allspice; 1 small apple, peeled, cored and diced; 4 cups chicken broth; 1 tablespoon fresh lemon juice or to taste; Kosher salt to taste; 1/4 teaspoon freshly grated black pepper; 1/4 cup chopped walnuts, toasted

Servings: persons

2 pounds winter squash (like acorn or Hubbard), halved and seeded
2 tablespoons unsalted butter
1 medium onion, peeled and coarsely chopped
1 tablespoon chopped fresh sage or 1 teaspoon dried
Pinch ground allspice
1 small apple, peeled, cored and diced
4 cups chicken broth
1 tablespoon fresh lemon juice or to taste
Kosher salt to taste
1/4 teaspoon freshly grated black pepper
1/4 cup chopped walnuts, toasted

1
Preheat oven to 375 degrees.
2
Place 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
Add onion, sage and allspice.
7
Reduce heat to low, cover and cook until onions are tender, about 10 minutes.
8
Uncover.
9
Stir in 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
Add lemon juice, salt and pepper.
18
Ladle into hot soup bowls and garnish with walnuts.

511

kcal

Calories

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

Saved locally in your browser — visible only to you.

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 or Hubbard), halved and seeded, 2 tablespoons unsalted butter, 1 medium onion, peeled and coarsely chopped, 1 tablespoon chopped fresh sage 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