Roasted Butternut Squash Soup

4.17 from 6 votes

This simple soup is a silky blend of apples, squash, onions, fennel and carrot. Great with a salad and crusty bread for dinner!

Course Main Course, Soup

Cuisine American

Keyword acorn squash, apple, butternut squash, fennel

Prep Time 45 minutes

Cook Time 45 minutes

Total Time 1 hour 30 minutes

Servings

Calories 246kcal

1 3 pound butternut squash halved lengthwise and seeded
1 2 pouond acorn squash halved lengthwise and seeded
4 tablespoons olive oil divided
1 fennel bulb coarsely chopped, feathery fronds trimmed and reserved for garnish
1 medium onion coarsely chopped
2 medium carrots peeled and coarsely chopped
2 granny smith apples peeled, cored and coarsely chopped
2 teaspoons kosher salt divided
2 tablespoons curry powder
½ teaspoon ground cinnamon
½ teaspoon grated nutmeg
5 cups vegetable broth
1 cup apple juice or cider (if you don't have juice, you can use an additional cup of vegetable broth)
½ cup heavy cream

Preheat oven to 375°. Brush squash halves with 1 tablespoon olive oil and sprinkle with 1 teaspoon kosher salt. Place squash, flesh side down on a baking sheet and roast for 30-40 minutes, until flesh is soft. Rest squash until it's cool enough to handle.
Meanwhile, in a large dutch oven, heat remaining olive oil over medium heat. Add fennel, onion, and carrots. Cook, stirring occasionally, until softened about 5-6 minutes. Add apples and cook for 4-5 minutes longer, until softened. Add curry, cinnamon and nutmeg, stirring to combine. Cook for an additional 1-2 minutes until fragrant.
Add the vegetable broth to the fennel, carrot mixture. Scoop the flesh from the roasted squash into the dutch oven and break apart a little with a wooden spoon.
Working in batches, transfer the soup from the pot to a blender or food processor. Be careful when processing as hot soup can splatter -- to avoid accidents, only fill the blender or food processor to about halfway up.
Place the lid on securely and cover with a dish towel to avoid any potential splatters. Blend the soup until silky smooth. Transfer pureed soup to a soup tureen to serve and stir in the cream. You can also divvy up soup in food prep storage containers for easy lunches or dinners at the ready.