Roasted Butternut Squash and Apple Soup

Roasted butternut squash and apple soup is an amazing recipe for the fall. Roasted butternut squash soup is mixed with...
Contributor
Roasted Butternut Squash and Apple Soup

Living Sweet Moments

Roasted butternut squash and apple soup is an amazing recipe for the fall. Roasted butternut squash soup is mixed with sage and curry and topped with fried sage. This recipe gets accompanied with a delicious arugula salad topped with strawberries, goat cheese and toasted pecans then drizzled with a simple vinaigrette.

504
Calories Per Serving
Deliver Ingredients

Ingredients

For the soup:

  • 1 butternut squash, diced and chopped
  • 4 Granny Smith apples, peeled, cored, and cubed
  • 3 Tablespoons olive oil, divided
  • Salt, to taste
  • Pepper, to taste
  • 5 Cups stock, chicken or vegetable
  • 1 medium onion, chopped
  • 4 sage leaves, chopped
  • 1 Teaspoon curry powder

For the fried sage:

  • 1/4 Cup olive oil
  • 4-6 sage leaves
  • Salt, to taste
  • Pepper, to taste

Directions

For the soup:

Preheat oven to 425 degrees F.

Mix the squash and apples in a sheet pan. Add in 1 tablespoon of olive oil and your desired amount of salt and pepper. Mix with your hands and place the apples and squash in a single layer on the oven for 20-25 minutes until caramelized and softened.

Use a spoon for mixing them halfway through baking. Remove from oven and let them cool. Place the mixture in a blender with the stock. Work in batches to puree the squash and apple. Meanwhile, heat 2 teaspoons of olive oil in a pot and add the onions and sage. Sautee for 3-4 minutes until onions have softened. Pour in the apple and squash puree and mix. If puree is too thick, add in more stock. Add the curry, mix and let the soup boil. 

For the fried sage:

Heat olive oil in a small pot over medium high heat. Add in sage and let it fry for 4 minutes, two minutes on each side. Remove from oil and place on a paper towel to remove excess oil. Sprinkle salt and pepper.

For assembly: Pour soup into bowls and decorate with sage leaves.

Butternut Squash Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Butternut Squash Cooking Tip

Different vegetables have different cooking times – cook each type separately and then combine.

Nutritional Facts

Total Fat
28g
43%
Sugar
25g
N/A
Saturated Fat
4g
22%
Cholesterol
9mg
3%
Protein
11g
21%
Carbs
56g
19%
Vitamin A
684µg
76%
Vitamin B6
0.5mg
27.3%
Vitamin C
30mg
49%
Vitamin E
6mg
30%
Vitamin K
67µg
84%
Calcium
142mg
14%
Fiber
10g
40%
Folate (food)
66µg
N/A
Folate equivalent (total)
61µg
15%
Iron
3mg
17%
Magnesium
84mg
21%
Monounsaturated
19g
N/A
Niacin (B3)
7mg
33%
Phosphorus
161mg
23%
Polyunsaturated
3g
N/A
Potassium
1087mg
31%
Riboflavin (B2)
0.3mg
20.4%
Sodium
1529mg
64%
Thiamin (B1)
0.3mg
19.9%
Zinc
0.9mg
6%