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  • Serves 7 (14.6 cups)
  • Ready in 2H
Roasted Butternut Squash Soup Recipe

Ingredients

  • 4 pounds whole butternut squash (about 2 medium), halved lengthwise and seeds removed 4 pounds whole butternut squash (about 2 medium), halved lengthwise and seeds removed
  • 2 1/2 cups low-sodium vegetable or chicken broth 2 1/2 cups low-sodium vegetable or chicken broth
  • 2 1/2 cups water 2 1/2 cups water
  • 1 medium Granny Smith apple (about 8 ounces) 1 medium Granny Smith apple (about 8 ounces)
  • 1/2 medium yellow onion 1/2 medium yellow onion
  • 1/3 cup heavy cream 1/3 cup heavy cream
  • 2 tablespoons unsalted butter (1/4 stick) 2 tablespoons unsalted butter (1/4 stick)
  • 8 fresh sage leaves 8 fresh sage leaves
  • 1 1/2 teaspoons kosher salt, plus more as needed 1 1/2 teaspoons kosher salt, plus more as needed
  • 1/4 teaspoon freshly ground black pepper, plus more as needed 1/4 teaspoon freshly ground black pepper, plus more as needed

Optional

  • 1/2 cup toasted pumpkin seeds, for garnish (optional) 1/2 cup toasted pumpkin seeds, for garnish (optional)

Nutritional values
Per serving (2.1 cups)

% Daily Values*
  • Total fat 11.3g 15%
  • Saturated fat 5.5g 28%
  • Protein 6.7g 13%
  • Salt 705.7mg 31%
  • Total carbs 46.8g 17%
  • Fiber, total dietary 9.9g 35%
* Percent daily value are based on a 2,000 calorie diet.
Read full directions on chowhound.com
Roasted Butternut Squash Soup Recipe on chowhound.com
TOTAL -> AAAA2024