Roasted Butternut Squash Soup

Name: Roasted Butternut Squash Soup
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 large butternut squash (about 3 lb), peeled, seeded and cubed; 1 apple, cored and chopped; 3 tbsp olive oil, divided; 1 tsp salt, plus more to taste; 1 onion, chopped; 2 cloves garlic, sliced; 1/2 tsp ground cinnamon and a pinch of nutmeg; 4 cups vegetable or chicken broth; 1/2 cup heavy cream or coconut milk (optional); Toasted pumpkin seeds, for topping

Roasting the squash first makes it sweet and deep instead of watery. Blend it smooth with sautéed onion, a little apple and broth.

Why it's here: Pinterest expects searches for roasted butternut squash soup to rise 121% with a peak the week of Oct 25, and it's the most-searched dinner recipe in nine states this fall.

Prep15 min

Cook50 min

Total1 hr 5 min

Serves6

What you'll need

Aluminum sheet pansFor roasting and baking

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Enameled cast-iron Dutch ovenFor soups, stews and braises

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BlenderFor smooth soups and sauces

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Ingredients

1 large butternut squash (about 3 lb), peeled, seeded and cubed

1 apple, cored and chopped

3 tbsp olive oil, divided

1 tsp salt, plus more to taste

1 onion, chopped

2 cloves garlic, sliced

1/2 tsp ground cinnamon and a pinch of nutmeg

4 cups vegetable or chicken broth

1/2 cup heavy cream or coconut milk (optional)

Toasted pumpkin seeds, for topping

Steps

Heat the oven to 425°F. Toss the squash and apple with 2 tbsp oil and the salt on a sheet pan. Roast 35 to 40 minutes, stirring once, until browned at the edges and soft.

Meanwhile, warm the last tablespoon of oil in a large pot over medium heat. Cook the onion until soft, about 8 minutes, then add the garlic, cinnamon and nutmeg for 1 minute.

Add the roasted squash, apple and broth. Simmer 10 minutes.

Blend until very smooth, in batches in a blender or with an immersion blender. Hold the blender lid down with a towel since the soup is hot.

Stir in the cream if using, and add salt to taste. Top with pumpkin seeds.

TipFreezes well for 3 months. Leave out the cream if you plan to freeze it and add it when reheating.