Fall recipe

Roasted Butternut Squash Soup

Name: Roasted Butternut Squash Soup
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 large butternut squash (about 3 lb), peeled, seeded and cubed; 1 tart apple, peeled, cored and quartered; 1 large onion, cut into wedges; 3 tbsp olive oil; 1 tsp salt and ½ tsp black pepper; 4 cups low-sodium vegetable broth; 1 tbsp maple syrup; ¼ tsp ground nutmeg; Optional toppings: toasted pumpkin seeds, a swirl of coconut milk or cream

Silky soup made from oven-roasted butternut squash, apple and onion, warmed with a touch of maple and nutmeg.

Prep20 min

Cook45 min

Total1 hr 5 min

Serves6

Equipment: Rimmed baking sheet, large pot, blender

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Fall

Why it's a fall recipe

Butternut squash is at its best from early fall into winter. Roasting it caramelizes its natural sugars for a deeper flavor than boiling, and a tart apple adds brightness.

Method

Heat the oven to 425°F. Toss the squash, apple and onion with olive oil, salt and pepper on a large baking sheet.
Roast for 35–40 minutes, stirring once, until tender and browned at the edges.
Transfer the vegetables to a large pot, add the broth and simmer for 5 minutes.
Blend until completely smooth, using an immersion blender or in batches in a countertop blender.
Stir in the maple syrup and nutmeg, adjust the seasoning, and thin with a little water if needed. Serve with toppings.

Picking the best produce

Choose a squash that feels heavy for its size, with matte, tan skin and no soft spots or cracks. A longer neck means more usable flesh and fewer seeds.

Variations

Use kabocha or acorn squash instead.
Add a teaspoon of curry powder for a warmer spice profile.

Storing leftovers

Keeps 4–5 days refrigerated.
Freezes well for up to 3 months.

Safety & allergens: Peeling raw butternut squash requires a sharp knife — trim both ends to create a flat, stable base first. Use caution when blending hot liquids. Always check ingredient labels. See our disclaimer.

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