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Roasted Butternut Squash Soup

Yields6 ServingsPrep Time15 minsCook Time1 hrTotal Time1 hr 15 mins

Roasted butternut squash blended with apple, onion, and warm spices, finished with cream, feta, and pumpkin seeds. Serves 6.

Butternut squash soup topped with feta and pumpkin seeds

Soup

 1 large butternut squash (about 3 lb), halved and seeded
 1 tbsp olive oil
 2 tbsp butter
 1 onion, chopped
 1 tart apple, peeled and chopped
 2 garlic, minced
 ½ tsp ground cinnamon
 ¼ tsp ground nutmeg
 ½ tsp smoked paprika
 4 vegetable or chicken broth
 1 tsp salt, or to taste
 ½ cup heavy cream or coconut milk

Toppings

 ⅓ cup crumbled feta
 ¼ cup pumpkin seeds, toasted
 1 pinch chili 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 Fat 18g24%

Saturated Fat 9g45%
Trans Fat 0g
Cholesterol 40mg14%
Sodium 583mg26%
Total Carbohydrate 28g11%

Dietary Fiber 4g15%
Total Sugars 8g
Protein 5g

* 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.

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