Roasted Butternut Squash Soup


3 to 4 pounds butternut squash, halved and seeds removed (I used 2 squashes.)

4 tablespoons vegetable oil or olive oil

2 tablespoons honey

1 granny smith apple, peeled, cored and quartered

2 onions, quartered

32 ounces chicken stock

1 cup half and half (or heavy cream)

½ teaspoon nutmeg

1 ½ teaspoons salt

1 ½ teaspoons black pepper


Preheat oven to 425 degrees F.  Line a baking sheet with foil.

Place squash cut side up on baking sheet.  Place apples and onions on baking sheet.

In a small bowl, whisk oil and honey until combined. Brush squash, apples, and onions with the oil and honey mixture.

Roast in oven for about 50 minutes to 1 hour. 

When squash is cool enough to handle, scoop the flesh into a large pan (I used my dutch oven) with the apples and onions. 

Stir in chicken stock, nutmeg, salt and pepper.  Bring to a boil over medium-high heat. 

Reduce heat to medium-low and simmer for 15 minutes. 

Reduce heat to low and slowly stir in cream or half and half.

Use a blender or food processor to puree the soup until smooth.   You may also use an immersion blender.  Season with additional salt and pepper if needed.

Serves 8.


This recipe brought to you by Sophie in the Kitchen