| Level: | Easy |
| Total: | 1 hr 25 min |
| Active: | 15 min |
| Yield: | 4 servings |
Ingredients
- One 2- to 2 1/2-pound butternut squash, peeled and cut into 1 1/2-inch cubes (about 4 cups)
- 1 large apple, peeled, cored and cut into sixths
- 1 medium yellow onion, cut into sixths
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly cracked black pepper
- 1 garlic clove
- 4 sprigs thyme
- 1 bay leaf
- 4 cups low-sodium chicken broth
Instructions
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper or foil.
- Place the squash, apple and onion on the baking sheet. Drizzle with the olive oil, season with salt and pepper, and toss to combine. Roast in the oven until fork tender, 40 to 45 minutes.
- Make a sachet with the garlic, thyme, and bay leaf (tied in a bundle using cheesecloth and twine). Bring the chicken broth and sachet to a low boil in a stockpot over high heat. Add the squash, apple, and onion. Lower the heat to a simmer and cook about 20 minutes.
- Remove from the heat and remove the sachet. Use an immersion blender, or transfer to a blender in batches, and blend until smooth and creamy. Season the soup with additional salt and pepper to taste. Serve immediately.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 240 |
| Total Fat | 9 g |
| Saturated Fat | 1 g |
| Carbohydrates | 40 g |
| Dietary Fiber | 7 g |
| Sugar | 12 g |
| Protein | 8 g |
| Cholesterol | 0 mg |
| Sodium | 553 mg |
Reviews
Made exactly as recipe and it was delicious!
I have made this soup twice now and it is absolutely delicious! I do add a splash of heavy cream but recipe as is, perfect! I told my husband it was one of my favorite dishes I’ve had all year! I made this the first time in October. Easy, healthy and so amazing!!! Thank you Katie!
Just fabulous! Don’t change a thing! Thank you Katie
LOVE this recipe. So creamy and delicious. No dairy needed.
Best butternut squash soup I’ve ever had! Easy to make and so flavorful! I topped it with some Greek yogurt! Family loved it too!
This recipe is delicious and excellent as written. Because it doesn’t contain any heavy cream, it is the healthiest recipe for butternut squash soup that I have come across. I will definitely put this in my fall meal rotation.
So easy and delicious!!!! the herb packet added so much flavor to the broth. I’ll be making this again!
So easy! And so good! I also added sage and a little more vinegar to cut the richness a little. I’ve been enjoying it for lunch each day this week & having been trying different garnishes with it – Greek yogurt is always good – but my favorite is a spoonful of chili crisp…adds some heat & crunch
This was great! The only changes I made was to just roast a few cloves of garlic along with the veggies. I also skipped the bouquet garni, just sprinkled herbs de provence on my veggies before roasting. Totally won my suspicious hubby over.
I think this is delicious! I substituted orange bell and carrots for apple. Roasted them as well. Finished w a pat of butter After emulsion.
Served in deep bowl w a dollop of sour cream. Yummy yum yum
Served in deep bowl w a dollop of sour cream. Yummy yum yum