Classic Roasted Butternut Squash Soup
Cut squash in half lengthwise.
1
Remove and discard seeds and pulp.
2
Lay flat on baking sheet cut side down.
3
Roast about 1 hour until tender. Remove and flip over to cool slightly.
4
Scoop out roasted squash.
5
Start soup by melting butter. Add onion and cook to soften.
6
Add broth, measred roasted squash, shedded apple, if using and thyme.
7
Stir to combine then simmer 15-20 minutes. Puree with immersion blender/blender.
8
Finish soup with cream and maple syrup and warm through
9
Explore more Jumprope
Want to create? It’s fast, easy, free & open to anyone.
Learn more.
More than 50,000 step-by-step guides to learn how to do anything.