Roasted Butternut Squash Soup

Roasted butternut squash soup

The apple in this recipe really makes this a sweet and savory soup. If you want it less sweet, you can substitute the apple with the same amount of carrot. Depending on the size of your butternut squash, you'll want to adjust the amounts of the other ingredients. With the right balance, this is a Fall soup that is easy and quick to make!


All Ingredients

1 (500g) butternut squash
1 tbsp (14g) olive oil
1 pinch (1g) salt
1 pinch (1g) black pepper
3 sprigs (5g) thyme
1 (148g) onion, diced 1 minute
2 (200g) apple, peeled and diced 3 minutes
2 tbsps (28g) butter
1 tsp (6g) salt
½ tsp (3g) white pepper
1 cup (110g) milk
1 tsp (6g) salt


  1. Preheat the oven to 425F degrees.
  2. Cut the butternut squash in half lengthwise. Rub the insides with olive oil and place a sprig of thyme on the cut side. Sprinkle with a small pinch of salt and black pepper. 1 minute
  3. In a baking pan lined with foil, place each half cut side down. Roast for about 1 hour until it is tender. You can test this with a knife prick and the squash shows not resistance. about 1 hour
  4. While the squash is roasting, saute the onion, apple, and remaining thyme in butter in a medium pot. Cook for about 5 minutes and take it off the heat. Set aside. 5 minutes
  5. When the squash is ready and cool enough to handle, scoop out the flesh and combine with the onions and apple. 3 minutes
  6. On medium heat, reheat the onion, apple, and squash mixture. Add the salt and white pepper. 1 minute
  7. Stir and cook until it becomes a paste-like consistency. 1 minute
  8. Gradually pour the milk into the mixture, stirring continuously. 1 minute
  9. Once the soup is thoroughly combined, remove the thyme twigs and transfer to a blender. Blend until smooth. 1 minute
  10. Enjoy immediately while hot!
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