Roasted Butternut Squash Apple Soup with Sage Croutons
Prep Time10 minutesmins
Cook Time55 minutesmins
Total Time1 hourhr5 minutesmins
Servings: 6cups
Calories: 232kcal
Ingredients
2.5lbscubed butternut squash1 large butternut
1yellow onion
2large apples
2Tbsbutter or olive oil
4-5cupschicken broth
5sage leaves
1teaspooncumin
1teaspooncinnamon
1teaspoonpaprika
½teaspooncayenne pepper
½teaspoonsalt
2cupshome made croutons
Homemade Sage Croutons
2large fresh baked sandwich rolls or a baguette
1Tbsolive oil
5fresh sage leaves
1ozfresh grated parmesan
Instructions
PREP
Preheat oven to 400°F.
Cut squash and apples into roughly 1" cubes (or slightly smaller to roast faster). Cut onions into large chunks.
Melt butter.
Prep croutons by cutting up the bread into half-inch chunks and chopping up the sage. (Or pull out leftover stuffing instead!)
ROAST VEGGIES & APPLES:
Toss butternut squash, onions & apples with melted butter and a little salt and pepper on a baking tray.
Roast in the oven for 10 minutes then stir. Continue to roast until fork-tender, another 20-30 minutes.
Leave the oven ON after removing the soup, and don't clean the baking tray yet.
FINISH ON STOVE TOP:
Remove baking tray and transfer everything to a dutch oven on the stove top.
Add 3 cups of the chicken broth and all of the spices. Bring to a boil. Simmer for 10 minutes then puree with an immersion blender. Add more broth or water to thin it to desired consistency.
MAKE CROUTONS WHILE SOUP SIMMERS:
Toss the bread cubes in a bowl with olive oil. Add salt and sage. (No need to toss with oil or salt if using stuffing).
Spread out on the already-used baking tray. Toast in the oven until golden brown, about 5-8 minutes. Set a timer so they don't burn!
Toss with Parmesan cheese while still warm.
TASTE & SERVE:
Taste the soup for seasonings, adjusting to taste. Serve with croutons or a chunk of hearty bread.
Notes
If buying actual squash (and not the pre-cut kind), assume you will lose about ¼ of a pound in weight after removing the top, bottom, skin and seeds. Also, don't worry about this being exact! If you have too much squash, just add more broth (or water). If you have less, add less broth. It's very forgiving.