Roasted Squash Soup with Herbs

Roasting coaxes deep sweetness from fall squash in this comforting American lunch soup. Butternut and acorn mingle with thyme, sage, and a splash of apple cider for a silky harvest bowl.

Serves 4 · 20 min prep · 40 min cook

Estimate for one serving

• 260 cal
• 7g protein
• 38g carbs
• 11g fat
• 3g fiber

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Ingredients

• 2 lb butternut squash
• 1 small acorn squash
• 1 medium yellow onion
• 1 large carrot
• 4 garlic cloves
• 4 fresh thyme sprigs
• 8 fresh sage leaves
• 3 tbsp extra-virgin olive oil
• 4 cups vegetable broth
• 1/2 cup apple cider
• 1 1/4 tsp kosher salt
• 1/2 tsp black pepper
• 1/8 tsp ground nutmeg
• 1/4 cup plain Greek yogurt
• 1/4 cup toasted pepitas
• 2 tbsp chopped fresh chives

Instructions

1. 1Preheat the oven to 425°F. Line a large rimmed baking sheet with parchment.
2. 2Peel the butternut squash, scoop out the seeds, and cut into 1-inch cubes. Halve the acorn squash, remove seeds, and cut into wedges (skin can stay on for roasting).
3. 3Roughly chop the onion and carrot. Smash the garlic cloves but leave them in their skins for now.
4. 4Toss the squash, onion, carrot, and garlic with most of the olive oil, salt, pepper, and the thyme sprigs on the baking sheet. Scatter half the sage leaves over the top.
5. 5Roast until the squash is deeply caramelized at the edges and fork-tender, 30 to 35 minutes, stirring once halfway through.
6. 6Discard the thyme stems. Squeeze the roasted garlic from its skins into a blender or soup pot.
7. 7Transfer the roasted vegetables to a blender (in batches if needed) or use an immersion blender in a pot. Add the vegetable broth and apple cider.
8. 8Blend until completely smooth and silky. Pour into a saucepan if needed and warm gently over medium-low heat for 5 minutes; do not boil hard.
9. 9Stir in the nutmeg and taste; adjust salt and pepper. If the soup is too thick, loosen with a splash more broth.
10. 10Ladle into bowls. Swirl a spoonful of Greek yogurt on each serving, drizzle the remaining olive oil, and top with toasted pepitas, remaining torn sage, and chives.
11. 11Serve hot with crusty bread on the side, or portion into jars for reheating at work; the flavors deepen after a day in the fridge.