Roasted Butternut Squash Soup with toasted walnuts
Prep time
Cook time
Total time
Author: simplyum
Serves: 4-6 (makes about 6 cups)
Ingredients
- 1 butternut squash (peeled and cubed)
- 1 large potato (peeled and cubed)
- 1½ tsp cinnamon
- 1 tbsp olive oil
- ½ tsp salt
- ½ tsp pepper
- ½ tsp nutmeg
- 1 tbsp butter
- 1 small yellow onion
- 1 apple (peeled and cored)
- 4 cups chicken broth
- ¼ cup heavy cream (or light)
- 1 tbsp butter
- ¼ cup chopped walnuts
Instructions
- Preheat oven to 400 and peel and cube butternut squash and the potato. Once squash and potato are cut up, mix in a bowl with 1 tablespoon of olive oil, 1 tablespoon of cinnamon and ¼ tsp of salt. Mix and make sure each cube is covered in the mixture. Then place in the oven and roast for approximately 35-40 minutes or until it developes a dark looking crust.
- Chop your onion and apple. No need to chop really small or take too much time here cutting perfectly as everything is going to be popped into a food processor and liquified anyway. Put apple aside for now.
- Melt the tablespoon of butter in a pan and cook the onions until they soften.
- Once the squash and potato are done roasting add to the pan with the butter and onions and add chicken broth, nutmeg, pepper, the rest of the salt and chopped apple. Bring to a boil just to let the flavors meld together a bit.
- Transfer to a food processor or use an immersion blender to liquify. Pour back into pan and add the rest of cinnamon.
- Stir in the cream. You can leave out the cream and the soup is still really delicious. The cream just adds a little more richness to it. If you like a thinner consistency stir in a bit more chicken broth.
- The toasted walnuts add a little crunch and texture to the soup. Add a tablespoon of butter to a pan over medium low heat and add the walnuts. Stir and toast for about 5 minutes.
- Pour the soup into the bowl and sprinkle some of the walnuts on the top. Enjoy!
Recipe by Simply Yum at https://www.simplyyum.com/2013/02/04/roastedbutternutsquashsoup/