Roasted butternut squash blended with apple, onion, and warm spices, finished with cream, feta, and pumpkin seeds. Serves 6.
Yields6 ServingsPrep Time15 minsCook Time1 hrTotal Time1 hr 15 mins
Soup
1large butternut squash (about 3 lb), halved and seeded
1tbspolive oil
2tbspbutter
1onion, chopped
1tart apple, peeled and chopped
2garlic, minced
½tspground cinnamon
¼tspground nutmeg
½tspsmoked paprika
4vegetable or chicken broth
1tspsalt, or to taste
½cupheavy cream or coconut milk
Toppings
⅓cupcrumbled feta
¼cuppumpkin seeds, toasted
1pinchchili flakes
1
Roast the squash. Heat the oven to 400°F (200°C). Brush the cut sides of the squash with oil and roast cut-side down on a lined sheet pan for 45–50 minutes, until very tender.
2
Cook the aromatics. Meanwhile, melt the butter in a large pot over medium heat. Cook the onion, apple, and garlic 8 minutes until soft. Stir in the spices for 30 seconds.
3
Simmer. Scoop the roasted squash into the pot. Add the broth and salt and simmer 10 minutes.
4
Blend. Blend until velvety smooth.
5
Finish. Stir in the cream and adjust the seasoning, adding broth to thin if needed.
6
Serve. Ladle into bowls and top with feta, pumpkin seeds, and chili flakes.
Nutrition Facts
6 servings
Serving size
about 1 1/2 cups
Amount per serving
Calories290
% Daily Value *
Total Fat18g24%
Saturated Fat 9g45%
Trans Fat 0g
Cholesterol40mg14%
Sodium583mg26%
Total Carbohydrate28g11%
Dietary Fiber 4g15%
Total Sugars 8g
Protein5g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Soup
1large butternut squash (about 3 lb), halved and seeded
1tbspolive oil
2tbspbutter
1onion, chopped
1tart apple, peeled and chopped
2garlic, minced
½tspground cinnamon
¼tspground nutmeg
½tspsmoked paprika
4vegetable or chicken broth
1tspsalt, or to taste
½cupheavy cream or coconut milk
Toppings
⅓cupcrumbled feta
¼cuppumpkin seeds, toasted
1pinchchili flakes
Directions
1
Roast the squash. Heat the oven to 400°F (200°C). Brush the cut sides of the squash with oil and roast cut-side down on a lined sheet pan for 45–50 minutes, until very tender.
2
Cook the aromatics. Meanwhile, melt the butter in a large pot over medium heat. Cook the onion, apple, and garlic 8 minutes until soft. Stir in the spices for 30 seconds.
3
Simmer. Scoop the roasted squash into the pot. Add the broth and salt and simmer 10 minutes.
4
Blend. Blend until velvety smooth.
5
Finish. Stir in the cream and adjust the seasoning, adding broth to thin if needed.
6
Serve. Ladle into bowls and top with feta, pumpkin seeds, and chili flakes.
AuthorEmma food bloggerDifficultyBeginner
