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Butternut Squash Soup

We found this soup at


2 (2 lb) butternut squashes, halved and seeds and stringy flesh removed

2 Tbsp olive oil

1 (8 oz) granny smith apple, peeled, cored and chopped

Salt and freshly ground black pepper

1 cup diced yellow onion

2 garlic cloves, minced

4 cups low-sodium chicken broth

2 tsp minced fresh sage*

1 tsp minced fresh thyme (optional)

1 tsp minced fresh rosemary (optional)

1/8 tsp ground nutmeg

1/2 cup pecans, toasted and chopped

1/3 cup heavy cream, or more to taste


Preheat oven to 400 degrees. Line an 18 by 13-inch baking sheet with aluminum foil.

Place squash halves on baking sheet cut side up. Brush with 1 Tbsp of the olive oil and season with salt and pepper.

Roast in preheated oven until tender and slightly browned in spots, about 50 - 60 minutes.

Meanwhile heat remaining 1 Tbsp olive in a large pot over medium heat. Add onion and apple and saute until nearly softened, about 8 minutes. Add garlic and saute 1 minute longer.

Pour in chicken broth then add sage, thyme, rosemary and nutmeg. Bring mixture to a boil then reduce heat to medium-low, cover and simmer 10 - 15 minutes until apples and onions are soft (then remove from heat if squash isn't done).

Scoop roasted squash from skin and add to soup. Puree with an immersion blender**.

Season with salt and pepper to taste. Thin with water to reach desired consistency, heat soup through over medium-low heat if needed.

Stir in cream or add to each individual serving along with pecans.

Recipe source: Cooking Classy


This can also be pureed in a blender if you don't own an immersion blender. See notes in post above for directions.

Dried herbs can be substituted here or alternate seasonings can be used for a different flavor profile. See notes in post above.


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