Butternut squash soup is my favorite soup to serve at Thanksgiving. It is easy to make the day ahead and reheats very well. The roasted butternut squash perfumes the whole house with a delicious aroma that will get everyone hungry!
Some people prefer to only puree half of their soup so there are still some chunks, but I prefer to puree the whole batch so it’s silky smooth. Homemade crème fraîche is added after the soup is cooked and more is added for garnish. You can have fun garnishing this soup with roasted peanuts, chopped apple, and a sprig of fresh parsley.
If you are undecided what you should serve as your appetizer at your Thanksgiving dinner this year, I encourage you to try this soup. It’s an easy dish you can make the day before, it tastes great, and it’s healthy for you. Eating this low calorie soup as an appetizer will give you an excuse to have two desserts instead of one! 😊🍰
What are good spices to add to butternut squash soup?
I like to use salt, pepper, ground sage, and a bay leaf. The sage and bay leaf add a wonderful earthy flavor.
How do you make roasted butternut squash soup?
- Roast the squash at 400 F for about 1 hour.
- Sauté the onion and garlic in butter until soft.
- Stir in all the remaining ingredients, except the crème fraîche.
- Bring to a boil, then simmer for 20-25 minutes.
- Remove the bay leaf and puree the soup until smooth.
- Stir in 2 tablespoons of crème fraîche and serve warm.
These other vegetarian soups would really round out a meal.
- Chilled Cucumber Soup: it might sound unusual, but this elegant soup has a beautifully delicate flavor.
- White Bean Soup: a hearty vegetarian soup full of protein and veggies.
- Healthy Carrot Ginger Soup: a gourmet soup flavored with coconut milk, cumin, and coriander.
We’d love to hear your thoughts on this roasted butternut squash soup recipe. Just drop a comment below!Print
Butternut squash soup is an easy soup recipe that’s tasty and healthy. Roasted squash and a tart apple flavors this delicious clean eating soup. It’s simple enough for a weeknight meal, but elegant enough for a Thanksgiving side thanks to the crème fraiche and roasted peanuts.
For the Butternut Squash
- 2 butternut squash
- 2 tablespoons butter
- sprinkle of salt and pepper for butternut squash
For the Soup
- 1 3/4 cup yellow onion, chopped
- 2 garlic cloves, minced
- sprinkle of salt and pepper on vegetables
- 1 Granny Smith apple, peeled, cored, and chopped
- 2 cups low sodium chicken stock or vegetable stock
- 1/2 cup water
- 1 bay leaf
- 1 teaspoon ground sage
- sprinkle of salt and pepper in soup
- 2 tablespoons crème fraîche
For the Garnish
- 2 tablespoons crème fraîche
- 3 teaspoon roasted peanuts, chopped
- a few sprigs of fresh parsley
- 1/2 Granny Smith apple, finely diced
Preparing the Squash (10 minutes prep + 1 hour cooking + 15 minutes cooling)
- Preheat the oven to 400 F.
- Wash the outside of the squashes, cut them half lengthwise, and place on a cookie sheet with the flesh side up. Brush the flesh with soft butter, sprinkle with salt and pepper, and prick with a fork.
- Roast for one hour at 400 F or until the flesh is nice and soft.
- Take the squash out of the oven, and let cool for 10 to 15 minutes.
- Scoop out the cooked squash, reserving 3 1/2 cups for the soup. There will be some left over.
Making the Soup (20 minutes prep + 20 minutes cooking)
- Melt 2 tablespoons of butter in a large soup pot over medium-high heat. Saute the onion and garlic until soft and fragrant, then sprinkle with salt and pepper. While the veggies are cooking, peel, core, and chop one Granny Smith apple.
- Add the chicken stock, cooked squash, apple, and water to the soup and stir well. Season with sage, a bay leaf, and a sprinkle of salt and pepper.
- Bring the soup to a boil, then simmer for 20 to 25 minutes.
- Remove the bay leaf, then puree the soup in a blender in small batches. Add a bit of water to each batch if it’s too thick.
- Once all the soup is pureed, pour into a serving bowl and stir in 2 tablespoons of crème fraîche. Serve warm.
Garnishing the Soup (10 minutes)
- Put two tablespoons of crème fraîche in a small plastic sandwich bag. Clip off a small corner to make a piping bag.
- Pipe a little crème fraîche on top of each individual serving bowl, then feather it with a toothpick to create a pretty design.
- Garnish with diced Granny Smith apple, fresh parsley sprigs, and chopped roasted peanuts. Serve warm.
- You will have leftover squash from the roasting process. You can serve this squash warm with butter and a sprinkle of salt. It’s very yummy.
- If you are making this soup for Thanksgiving, make it the day before. Reheat the soup in a crock pot if stove top space is limited.
Keywords: homemade, healthy, roasted