Roasted Butternut Squash Soup


  • 2 medium butternut squash, halved lengthwise and seeds removed
  • 1 T olive oil
  • 1 T butter
  • 2 medium Granny Smith apple peeled and chopped
  • 1 cup chopped onion
  • 1/2 tsp freshly grated nutmeg
  • 2-4 cups chicken or vegetable broth, depending on desired consistency
  • Salt and Pepper to taste
  • Chives



  1. Pre-heat oven to 400 degrees.
  2. Season cut side of squash generously with salt and pepper and lay cut side down on a non-stick baking sheet (spray sheet with Pam or grease slightly with olive oil). Pierce skin side of squash all over with the tip of a sharp knife and rub a light coating of olive oil over the skin. Roast squash for 45 minutes.
  3. While squash is cooking, heat olive oil and butter in a skillet and sauté apple and onion over medium heat until soft (not brown), about 8 minutes.
  4. Once squash is finished cooking, set aside allow to cool enough to be handled. Remove the skin – it should peel off relatively easily. If not, then scoop the flesh out with a spoon.
  5. Combine squash, apple & onion mixture, and 2 cups of broth in a blender and puree until smooth. You may have to do this in two batches. Transfer puree to a pot and add more broth if it’s too thick for your taste. Stir in nutmeg and reheat soup over medium heat.
  6. Sprinkle chives over the top.
  7. Soup may be made ahead and reheated prior to serving.

I used this recipe for an after show cocktail party for a theater group. I purchased plastic shot glasses. Used a turkey baster to fill the shot glasses with the soup and topped with chives. Served well over 75 people with leftover soup to freeze for those cold Wisconsin nights.


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