This roasted butternut squash soup recipe is sweetened with apples and drizzled with a little heavy cream for a silky, smooth soup that’ll keep you warm this winter.
Heat oven to 400 degrees.
Peel, seed and cut butternut squash into 2 inch pieces. Place on a large rimmed baking sheet.
Peel, core and chop apples. Add to squash.
Peel and chop onion into 2 inch pieces. Add to the squash and apples.
Smash and peel the garlic cloves. Add to the baking sheet.
Drizzle mixture with olive oil. Sprinkle it with salt and pepper. Toss well to coat all the pieces.
Roast for 35-40 minutes or until veggies are very soft.
Remove from the oven and allow to cool for 15 minutes.
Place half the roasted vegetables and 2 cups of chicken broth in a blender. Blend until smooth. Transfer to a large pot.
Repeat with the remaining veggies and broth.
Note: If using an immersion blender, add all vegetables and broth to a large pot and process with the immersion blender until smooth.
Heat soup over low heat.
Stir in heavy cream.
Season with additional salt and pepper to taste.
Top your soup with homemade croutons, cooked ground sausage or bacon, and/or fried sage.
Keywords: butternut squash bisque, butternut squash soup, winter squash soup, creamy soup, vegetable soup, comfort food