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butternut squash soup
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Butternut Squash Soup

Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 6

Ingredients

  • 1 Medium/large butternut squash or 3 honeynut 2lbs 12 Oz
  • 1 apple cut into 4 wedges, core removed
  • 1 yellow onion cut into 4 wedges skin removed
  • 1 sprig sage
  • 2 tablespoon olive oil
  • 1 1/4 teaspoon Salt 1/2 at roasting and 3/4 at end
  • Pinch of pepper
  • 1 cup chicken stock 240 ml
  • ½ cup heavy cream 120 ml
  • 1 teaspoon yellow curry paste or 1 teaspoon yellow curry powder
  • 1/4 teaspoon paprika
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon cumin

Instructions

  • Preheat the oven to 400 degrees
  • Line a baking sheet with parchment paper and set aside
  • Cut the squash in half and cut each half again. Deseed the squash
  • Place the squash, apple, onion, and sage onto the prepared baking sheet (be sure to place the squash face down). Drizzle with olive oil and ½ teaspoon of salt. Cook for 40 mins or until the squash are soft, prick with a knife or fork to test for doneness
    butternut squash soup ingredients before roasting
  • Peel skin off squash and discard sage. Place all the remaining sheet tray contents into a large Dutch oven or pot. Add the remaining spices, chicken stock, and heavy cream. Purée with an immersion blender or in a blender until smooth.
    butternut squash soup before blending
  • After blending, cook on low for 10 mins (at this step, you can also add more chicken stock for a less thick soup)
    butternut squash soup