Pumpkin Pie Spiced Roasted Butternut Squash Soup

Serving Size: 10

Butternut squash, apples, and onions, are roasted together with pumpkin pie spice for depth of flavor and a touch of sweetness.

Recipe by: Mayumi Tavalero

Cook Times

Active Prep20

Hands-On Cook0

Hands-Off Cook30

Passive0

Total Time50

Recipe Serving Size10

Cooking Tools Required

5-quart saucepot, Blender, Cutting board, Heavy duty rimmed baking sheet, Immersion Blender, Ladle, Measuring cups and spoons, Oven, parchment paper, Sharp Knives, Vegetable Peeler, Wooden Spatula

Ingredients

2 ½ pound butternut squash halved, seeded, peeled and cut into 1-inch pieces
2 granny smith apple peeled, cored and cut into quarters, then crosswise in half
2 yellow onion medium, peeled and cut into 1-inch cubes
3 tablespoon extra virgin olive oil
2 teaspoon pumpkin pie spice
1 teaspoon Kosher salt more or less to taste
1/4 teaspoon freshly ground black pepper
6 ½ cup vegetable stock

Optional:

1 cup heavy cream

Instructions

Preheat oven to 425 degrees.
Spread the squash, apples and onions in a single layer on 2 large baking sheets. Sprinkle with olive oil, pumpkin pie spice, salt and pepper, tossing until well coated.
Place in oven and roast, stirring occasionally, until the vegetables are tender and nicely browned, about 30-45 minutes.
Working in batches, transfer the roasted vegetables to a food processor or a blender and process until coarsely pureed. With the processor or blender running pour in about 1 cup of the stock and continue to process until relatively smooth.
Place the soup into a large saucepan set over medium heat. Stir in the remaining broth and bring to a simmer, stirring often. Taste and adjust the seasonings.

Notes

If you have a stick blender omit steps 4 and 5 and transfer the roasted vegetables to a large saucepan set over medium heat. Add 3 cups of stock and blend until smooth. Add remaining stock and bring soup to a simmer. For a richer and creamier soup add 1 cup heavy cream to the soup, cutting back on the stock by ½ cup.

Reheating Instructions

Heat in microwave on medium high heat until heated through. May be necessary to add additional broth or water.

Nutrition