Roasted Butternut Squash Soup

The butternut squash soup for those who are not that in to butternut squash.

Roasted Butternut Squash Soup

Why it's on our list

This comforting butternut squash soup combines the natural sweetness of roasted squash and apple with savory aromatics and herbs. Roasting the butternut squash before is key to this recipe as it enhances the soup's depth of flavor by developing richer, caramelized notes that elevate its natural sweetness. The creamy Greek yogurt balances the flavors with a tangy, smooth finish, making this dish both comforting and sophisticated. Top with a dollop of the greek yogurt and a swirl of olive oil before serving for a restaurant worthy presentation.

*Note - I elevated this dish with Nuvo Tuscan Blend Olive Oil which is a rosemary and thyme flavored oil I discovered at my local Farmers Market. It added another layer of rich flavor to the soup which made it extra tasty. Regular EVOO works well too!

Ingredients

• 2 Tablespoons olive oil (we recommend Nuvo Tuscan Blend)

• 1 cup chopped onion

• 2 cloves garlic, roughly chopped

• 2 large carrots, peeled and diced small

• 2 teaspoons salt, or to taste

• 1 large apple

• 2-3 pounds butternut squash, (about 1 large squash), peeled, seeds removed, and cubed

• 2 sprigs fresh thyme, or 1 teaspoon dried thyme

• 2½ cups low-sodium vegetable broth, or chicken broth

• ½ cup Greek yogurt

• ground pepper, to taste

  
  

Directions

1. Preheat the oven to 425°F

2. Spread the diced butternut squash on a baking sheet, drizzle with 1 tablespoon of olive oil, salt and pepper and toss to coat.

3. Roast the squash in the oven for about 25-30 minutes, or until tender and slightly caramelized. Remove from oven and set aside.

4. In a large soup pot, heat the remaining 1 tablespoon of olive or (NUVO Tuscan Blend Fused Olive Oil.) over medium heat.

5. Add chopped onion, carrots, and garlic; sauté until softened and fragrant, about 5 minutes.

6. Add the roasted butternut squash, apple, salt, and thyme to the pot. Cook for another 5 minutes, stirring occasionally.

7. Pour in the vegetable broth, bring to a boil, then reduce heat to simmer. Cover and cook until the apple and carrots are tender, about 10 minutes.

8. Using an immersion blender or a regular blender (in batches), puree the soup until smooth.

9. Return to the pot and stir in the Greek yogurt. Adjust seasoning with salt and pepper.

10. Serve hot, garnished with a dollop of yogurt and swirl of olive oil if desired.

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Serve it up!