Description
There are a lot of squash soup recipes out there but this one is my all-time favorite! It’s super easy to make and it’s loaded with flavor and so comforting! Perfect for busy weeknight dinners or holiday meals.
Ingredients
Units
Scale
- 2 pounds squash (butternut, delicata or hubbard)
- 2 tablespoons unsalted butter (or olive oil)
- 1 coarsely chopped medium yellow onion
- 1 tablespoon fresh sage, chopped
- Pinch ground allspice
- 1 small apple, peeled, cored, and diced (any variety)
- 4 cups chicken or vegetable stock
- Kosher salt and freshly ground black pepper, to taste
- Topping ideas: lemon crème fraiche, toasted pumpkin seeds (or walnuts), fried sage leaves, pomegranate seeds
Instructions
- Preheat oven to 425°F. Cut the squash in half lengthwise and remove the seeds. Place it on a baking pan cut side down and roast in the oven until very soft and the outside is beginning to brown, about 1 hour. When it is done, remove from oven and cool slightly.
- While the squash is roasting, prepare soup base. Melt the butter in a medium saucepan over moderate heat. When the butter is foaming but not brown, add the onion and sage.
- Reduce the heat and cover the pan and sweat the onions and sage until tender, about 5 minutes.
- Uncover the pan and add the stock and the apple and bring to a simmer. Cook for about 15 minutes.
- When the squash is cool enough to handle, scoop out the pulp (about 2 cups). Add to the soup base and simmer for 5 minutes. Remove the soup from the heat and cool slightly.
- Next, puree the soup in a blender (or using an immersion blender) until very smooth. You might have to do this in batches. Also, make sure to hold the lid of the blender down firmly with a kitchen towel to prevent the steam from pushing it off (and soup flying all over your kitchen!). Strain through a fine-meshed sieve, if needed.
- When ready to serve, heat the soup over medium heat until it just reaches a simmer. Season with salt and pepper. And ladle into hot soup bowls and garnish as desired.
Notes
If you want to make this recipe vegan, sub olive oil for the butter and use vegetable stock.
If you want to garnish your soup with sage, I’d suggest frying it. Raw sage isn’t very tasty.
- Prep Time: 5 minutes
- Cook Time: 80 minutes
- Category: Main, Soup
- Method: Roast
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 59
- Sugar: 3.9 g
- Sodium: 277.3 mg
- Fat: 3.7 g
- Carbohydrates: 6.6 g
- Protein: 0.5 g
- Cholesterol: 10.1 mg