Butternut Squash Soup

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While this butternut squash is comprised of incredibly simple ingredients, the taste manages to be quite intricate and rich. Roasted squash and apple create complex flavors while caramelizing onions and shallots mellow out typically harsh and intense ingredients. Besides some sage, salt and pepper, a bit of olive oil and butter, and a healthy amount of stock, there’s not much else to this recipe. A splash or two of heavy cream at the end can make this already velvety smooth and decadent soup a bit more indulgent, but it’s completely optional.

What I enjoy about this soup so much is the simplicity creates a perfectly balanced dish that’s delicious as is, but can be punched up in flavor, if desired. Seriously, this soup does not need any elaborate garnishments, but if you were so inclined, toasted pepitas would be a fantastic addition, as would some drops of hot sauce, drizzle of crème fraiche, chopped chives, salted cashews, or candied pecans.

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Butternut Squash Soup

  • 1 Butternut Squash (approximately 3.5 – 4 pounds)
  • 1 apple
  • 1 sweet onion
  • 1 shallot
  • Salt and Pepper
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 6 cups low sodium chicken broth
  • 8-10 fresh sage leaves
  • 1/4 cup heavy cream (optional)

Prep ingredients by peeling and seeding the butternut squash, coring the apple, and peeling the onion and shallot. Chop squash and apple into approximately 1-inch dice. Place on a rimmed baking sheet, drizzle with 2 tablespoons olive oil, and sprinkle with 1 1/2 teaspoon salt and 1/2 teaspoon pepper. Roast in a 400 degree oven for 30 – 40 minutes, or until tender and golden brown, stirring once or twice during the process.

Meanwhile, approximately 10 – 15 minutes into the cooking time of the squash, in a large saucepan or stockpot, melt butter over medium-low to medium heat, chop shallot and onion (medium dice) and sauté with butter until caramelized, about 15-20 minutes. Add chicken stock and sage leaves and bring to a simmer. Once squash and apples are done roasting, add to stockpot and cook for a few minutes.

Blend mixture in batches in a blender or food processor, or puree with an immersion blender. Simmer mixture for a few more minutes, just to ensure the flavors meld. Season to taste with salt and pepper. To make this richer and creamier than it already is, finish off by stirring in the heavy cream (optional).

I garnished with some sour cream thinned out with a bit of milk and a light sprinkling of cayenne.

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