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Active Time:20 minsTotal Time:55 minsServings:4Jump to Nutrition Facts
Active Time:20 minsTotal Time:55 minsServings:4
Active Time:20 mins
Active Time:
20 mins
Total Time:55 mins
Total Time:
55 mins
Servings:4
Servings:
4
Jump to Nutrition Facts
Jump to recipe
This silky smoothSheet-Pan Roasted Butternut Squash Soupis sure to be your new fall go-to. Roasting the antioxidant-rich squash, onion and apple together brings out their natural sweetness—and adds that little bit of roasted char, further amplifying and adding complexity to the flavors. Aromatic thyme adds floral notes, while the heavy cream provides just the right amount of density and creaminess. Keep reading for expert tips, including how to peel a butternut squash—plus a timesaving shortcut that will save you from having to peel at all.
Tips from the EatingWell Test Kitchen
These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!
Nutrition Notes
Cook Mode(Keep screen awake)Ingredients1butternut squash(about 2½ pounds), peeled, seeded and cubed (1-inch; about 6 cups)1sweet onion, cut into 1-inch wedges (about 1¾ cups)1Honeycrisp apple, peeled, cored and coarsely chopped (about 1¼ cups)¼cupextra-virgin olive oil2tablespoonsfresh thymeleaves, plus more for garnish½teaspoonplus ⅛ teaspoonsalt¼teaspoonground pepper, plus more for garnish3cupslower-sodium vegetable brothorno-chicken broth1cupheavy cream
Cook Mode(Keep screen awake)
Ingredients
1butternut squash(about 2½ pounds), peeled, seeded and cubed (1-inch; about 6 cups)
1sweet onion, cut into 1-inch wedges (about 1¾ cups)
1Honeycrisp apple, peeled, cored and coarsely chopped (about 1¼ cups)
¼cupextra-virgin olive oil
2tablespoonsfresh thymeleaves, plus more for garnish
½teaspoonplus ⅛ teaspoonsalt
¼teaspoonground pepper, plus more for garnish
3cupslower-sodium vegetable brothorno-chicken broth
1cupheavy cream
Directions
Preheat oven to 425°F. Toss squash, onion, apple, ¼ cup oil, 2 tablespoons thyme, ½ teaspoon plus ⅛ teaspoon salt and ¼ teaspoon pepper together on a large rimmed baking sheet; spread in a single layer. Roast, stirring once, until the squash and onion are tender and golden brown, 35 to 40 minutes.
Transfer the squash mixture and any drippings from the pan to a blender; add 3 cups broth and 1 cup cream. Secure lid on blender; remove center piece to allow steam to escape. Place a clean towel over the opening. Process until smooth, about 1 minute. Garnish with additional thyme and pepper, if desired.
Frequently Asked QuestionsYes, it should be good for up to 3 months in the freezer. You can also store it in single-serve portions for convenience. When reheating, you may need to add a little more broth before heating it on the stovetop or in the microwave. If you prefer to store it in the fridge, it will last for up to 3 days in an airtight container.When removing the skin from butternut squash, you can use a knife, swivel peeler or Y-peeler. To make it easier and safer, cut the squash in half and place the cut side down on the cutting board before peeling. This will prevent the squash from rocking.You can use an immersion blender, but we wouldn’t recommend it for this soup because the result won’t be as smooth and creamy as what you can achieve with a countertop blender.This soup is hearty and can be a main course with some good bread. It’s also great as a starter or side dish, especially withgrilled cheese sandwichesorBaked Mac & Cheese.
Frequently Asked Questions
Yes, it should be good for up to 3 months in the freezer. You can also store it in single-serve portions for convenience. When reheating, you may need to add a little more broth before heating it on the stovetop or in the microwave. If you prefer to store it in the fridge, it will last for up to 3 days in an airtight container.
When removing the skin from butternut squash, you can use a knife, swivel peeler or Y-peeler. To make it easier and safer, cut the squash in half and place the cut side down on the cutting board before peeling. This will prevent the squash from rocking.
You can use an immersion blender, but we wouldn’t recommend it for this soup because the result won’t be as smooth and creamy as what you can achieve with a countertop blender.
This soup is hearty and can be a main course with some good bread. It’s also great as a starter or side dish, especially withgrilled cheese sandwichesorBaked Mac & Cheese.
EatingWell.com, August 2024
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Nutrition Facts(per serving)477Calories35gFat41gCarbs5gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
Carrie Myers, M.S.
andLinda Frahm
Linda Frahm
