americansoupbutternut-squashvegetarianroastedautumn

Butternut Squash Soup

Name: Butternut Squash Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2
Cuisine: American
Ingredients: 700 g butternut squash, peeled, seeded, and cut into 2 cm cubes; 120 g apple, peeled, cored, and chopped; 120 g onion, roughly chopped; 2 cloves garlic cloves, peeled; 15 ml olive oil; 4 g fine salt; 1 g black pepper; 20 g unsalted butter; 4 g fresh sage leaves, chopped; 0.5 g ground nutmeg; 500 ml vegetable broth, hot; 80 ml heavy cream; to taste fine salt; to taste black pepper; 2 g fresh sage leaves

This smooth butternut squash soup is sweet, savoury, and deeply comforting, with roasted squash and apple bringing natural richness and a gentle sweetness. Sage, nutmeg, butter, and cream round it out into a velvety bowl that feels elegant while staying beginner-friendly.

45 min

2 servings

387 kcal

American

Ingredients

Roasted vegetables

700 gbutternut squash, peeled, seeded, and cut into 2 cm cubes
120 gapple, peeled, cored, and chopped
120 gonion, roughly chopped
2 clovesgarlic cloves, peeled
15 mlolive oil
4 gfine salt
1 gblack pepper

Soup base

20 gunsalted butter
4 gfresh sage leaves, chopped
0.5 gground nutmeg
500 mlvegetable broth, hot
80 mlheavy cream

To finish

to tastefine salt
to tasteblack pepper
2 gfresh sage leaves

Instructions

1
Preheat the oven to 220°C. Line a baking tray or roasting tin for easier cleanup. Prepare the squash, apple, onion, and garlic so they cook evenly and roast quickly.
2
On the tray, toss the butternut squash, apple, onion, and garlic with the olive oil, 4 g fine salt, and 1 g black pepper. Spread everything in a single layer; crowded vegetables steam instead of caramelising.
3
Roast for 22-25 minutes, turning once halfway, until the squash is very tender and the edges are lightly caramelised. The garlic should feel soft when pressed and the onion should show golden spots.
4
Meanwhile, melt the butter in a saucepan over medium-low heat. Add the chopped sage and cook for 20-30 seconds until fragrant but not browned, then stir in the nutmeg. Briefly blooming the spices in fat deepens the flavour.
5
Add the roasted vegetables to the saucepan and pour in the hot vegetable broth. Bring to a gentle simmer for 3-4 minutes so the flavours combine.
6
Blend until completely smooth using an immersion blender, or carefully transfer to a blender in batches. Stir in the heavy cream and return to low heat just until hot; do not boil after adding the cream or the texture can become slightly grainy.
7
Taste and adjust with salt and black pepper as needed. If the soup is thicker than you like, loosen it with a small splash of hot water or extra broth.
8
Ladle into warm bowls, scatter over the fresh sage leaves, and serve immediately.

Nutrition per serving

387 kcal

Calories

Protein

39g

Carbs

25g

Fat

Fiber

Notes

•For the fastest prep, buy pre-cut butternut squash if available.
•If you prefer a lighter soup, replace the heavy cream with 60 ml cooking cream or whole milk; the soup will be slightly less rich.
•A small squeeze of lemon at the end can brighten the sweetness of the squash and apple.
•Serve with toasted bread or a simple grilled cheese for a fuller meal.

Background

Butternut squash soup is a modern American cold-weather staple, especially popular in autumn when winter squash is abundant. Versions with apple, cream, and herbs reflect the blend of farm-stand produce and comforting dairy-rich cookery common in many regions of the United States.

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