Roasted Butternut Squash Soup

Roasted Butternut Squash Soup has the cozy, comfy Fall flavours of squash, carrot, apple, sage, and maple syrup!

Prep Time15

Cook Time1

Total Time1 15

Course: Soup

Cuisine: American

Keyword: Fall, soup, Squash

Servings: 8 cup-size servings

6 tablespoons olive oil divided
3 lbs Butternut Squash peeled and chopped (equivalent to 2 small or 1 large squash)
3 medium carrots peeled and chopped
Salt & pepper
3 cloves garlic peeled
½ large sweet onion diced
1 apple peeled, cored, and chopped
2 tablespoons fresh sage leaves minced
1 tablespoon fresh thyme leaves minced
4 cups chicken stock
2 tablespoons maple syrup

Preheat oven to 425°F. Peel and dice butternut squash and carrots. Peel garlic cloves. Toss in a 13x9 baking dish with 3 tablespoons of the olive oil, plus salt & pepper. Bake until squash is soft and carrots can just be pierced with a fork; about 45 minutes.
While the squash and carrots are cooking, peel and dice the onion, apple, and chop the herbs.
About 15 minutes before the squash is done, heat the remaining 3 tablespoons of olive oil in a large pot over medium heat.
Add the onion and cook, stirring, until onion starts to become translucent, about 10 minutes. Add the apple and cook for 5 more minutes. Add the herbs, and cook for 1 more minute, or until herbs become fragrant.
Add the roasted squash and carrot, chicken stock, and bring to a boil.
Reduce heat to a gentle simmer, and cook for 20 minutes, stirring occasionally.
Add maple syrup and remove from heat. Taste and add more salt & pepper if needed.
Blend the soup in the pot using an immersion blender, or use a regular blender by blending the soup in batches until smooth.
Serve in bowls with a nice crusty bread for dipping. Optionally, drizzle some Greek yogurt or sour cream on top of soup.

Did you make Roasted Butternut Squash Soup? Post a photo on Instagram, and tag me @dinneratlulus and use the hashtag #dinneratlulus.