American · easy

Roasted Butternut Squash Soup

Name: Roasted Butternut Squash Soup
Total time: 55 min
Yield: 6 servings
Cuisine: American
Ingredients: 3 lbs (about 1 large) Butternut Squash; 1 large Apple; 1 large Onion; 3 cloves Garlic; 1 tbsp grated Fresh Ginger; 4 cups Vegetable Broth; 2 tbsp Olive Oil; 1/3 cup Heavy Cream or Coconut Cream; 1/4 tsp Nutmeg; 1 tbsp Maple Syrup

Velvety, naturally sweet butternut squash soup with hints of apple, ginger, and a swirl of cream.

55 min
Total: 6
Serves: $10.50
Est. cost: 220
Cal/serving

Dietary, as tagged

Vegetarian
Gluten-free
Meatless

Chips reflect this recipe's curated tags, not an ingredient-by-ingredient allergen scan. The app tags every ingredient against the top-9 allergens and filters your family's weekly plan by severity — check labels if an allergy is severe.

Ingredients

Butternut Squash3 lbs (about 1 large)
Apple1 large
Onion1 large
Garlic3 cloves
Fresh Ginger1 tbsp grated
Vegetable Broth4 cups
Olive Oil2 tbsp
Heavy Cream or Coconut Cream1/3 cup
Nutmeg1/4 tsp
Maple Syrup1 tbsp

Method

01
Preheat oven to 400°F. Halve squash, brush with olive oil, and roast cut-side down 35–40 minutes until very tender. Scoop flesh out.
02
Meanwhile, sauté onion in olive oil 5 minutes. Add garlic, ginger, and nutmeg, cook 1 minute.
03
Add roasted squash flesh, apple (peeled and diced), broth, and maple syrup. Simmer 10 minutes.
04
Blend until completely smooth. Stir in cream. Season with salt, pepper, and extra nutmeg.
05
Serve with a swirl of cream, toasted pumpkin seeds, and crusty bread.

220
Calories: 4g
Protein: 32g
Carbs: 10g
Fat