El Niño has arrived with a bang here in Los Angeles – we’ve had two days of heavy, drenching rain. Rainy weather for me equals soup weather so I’m sharing this roasted butternut squash soup with you. It’s a little bit sweet and a little bit spicy – a warm, nourishing soup perfect for a cold, raw, rainy day.
This is a simple, flavorful soup that uses only a few ingredients. The butternut squash is roasted in its skin, giving it a lovely, caramelized flavor. The roasted butternut squash is then added to a sautéed onion, garlic and apple mixture. A trio of spices – cumin, turmeric and curry powder – are added for a mellow, spicy kick.
Butternut squash can be difficult to handle – it’s awkward to peel and chop. So instead of peeling, I roast it in its skin. Once roasted, it’s easy to scoop out the flesh and add it to the soup pot.
A couple of notes:
- I used a granny smith apple because I like the tartness of a granny smith but I’ve made this before using fuji apples and it came out great – so I think any apple will do.
- For a vegan version – leave out the swirl of yogurt on the top.
Roasted Butternut Squash Soup
Roasted butternut squash soup – a simple, warm, nourishing soup perfect for a cold, wintery day.
- Prep Time: 10 mins
- Cook Time: 65 mins
- Total Time: 1 hour 15 minutes
- Yield: 2 to 6 1x
- 1 butternut squash – about 3 pounds
- 3 tbs olive oil
- 1 large onion
- 1 granny smith apple
- 2 cloves of garlic
- 1/2 tsp turmeric
- 1/2 tsp cumin
- 1/2 tsp curry powder
- 8 twists of black pepper from a pepper mill
- 4 cups of water
- 1 vegetable bouillon cube
- Preheat the oven to 425 degrees.
- Chop off the top of the butternut squash and then split the squash in half with a sharp knife. Scoop out the seeds from the squash and rub 1 tbs of olive oil over the inner and outer surface of the squash.
- Line a baking pan with parchment paper and place the squash face down in the pan.
- Roast the butternut squash in the oven for 50 minutes.
- Remove the squash from oven and set aside to cool slightly.
- Peel and roughly chop the onion and granny smith apple.
- Peel and mince the garlic cloves.
- Heat 2 tbs of olive oil in a soup pot. Add onion, apple and garlic and sauté for 5 minutes over medium heat, stirring often.
- Add turmeric, cumin, curry powder and black pepper to the onion and apple mixture. Stir to combine.
- Using a spoon, scoop out the butternut squash and add it to the soup pot with the onion and apple mixture. The squash should be very soft and easy to scoop out – leaving the outer skin behind. Discard the skin.
- Stir the squash with the onion and apple mixture to combine. Add 4 cups of water and 1 bouillon cube to the soup pot. Bring to a boil and then turn down to simmer. Simmer the soup for 15 minutes.
- Using an immersion blender, puree the soup until smooth.
- Once you’ve added the soup to each bowl, swirl in the topping of your choice – I used a little yogurt and fresh black pepper.
If you are using a blender, please make sure to only fill the blender 1/3 to 1/2 way up with soup before blending and take the blender cap off covering the opening with a kitchen towel. This will prevent any kind of blender soup explosion/disaster.