Roasted Butternut Soup

Roasting turns humble butternut squash deeply caramelized and sweet, a favorite autumn move in American kitchens. Blended with crisp apple, thyme, and a whisper of cinnamon, this silky soup finishes with sage and a cool swirl of Greek yogurt.

Serves 4 · 20 min prep · 35 min cook

Estimate for one serving

• 240 cal
• 6g protein
• 38g carbs
• 9g fat

Every recipe here is free to read.

Ingredients

• 1 large (about 3 lb) butternut squash
• 1 medium yellow onion
• 3 garlic cloves
• 2 Tbsp extra-virgin olive oil
• 4 fresh thyme sprigs
• 4 cups low-sodium vegetable broth
• 1 medium crisp apple
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/4 tsp ground cinnamon
• 6 fresh sage leaves
• 1/4 cup plain Greek yogurt
• 1/4 cup toasted pumpkin seeds

Instructions

1. 1Preheat the oven to 425°F. Peel the butternut squash, scoop out the seeds, and cut the flesh into 1-inch cubes. Peel and quarter the onion and smash the garlic cloves.
2. 2Spread the squash, onion, and garlic on a large rimmed baking sheet. Drizzle with olive oil, scatter the thyme sprigs, and season with salt and pepper. Toss until everything is evenly coated.
3. 3Roast for 25 to 30 minutes, stirring once halfway, until the squash is deeply golden at the edges and completely tender when pierced with a fork. The onion should be soft and lightly caramelized.
4. 4While the vegetables roast, peel, core, and roughly chop the apple. Warm the vegetable broth in a saucepan over medium heat so it is ready to blend.
5. 5Discard the thyme stems. Transfer the roasted squash, onion, garlic, and chopped apple to a blender. Add the warm broth, cinnamon, and most of the sage leaves, reserving a few for garnish.
6. 6Blend on high until completely smooth and velvety, working in batches if needed and venting the lid to release steam. Taste and adjust salt.
7. 7Pour the soup back into the saucepan and warm gently over medium-low heat for 5 minutes, stirring often. Do not boil hard or the texture can thin.
8. 8Ladle into bowls. Swirl a spoonful of Greek yogurt on top, finish with toasted pumpkin seeds and the remaining torn sage, and serve hot. The soup also packs well for reheated office lunches.