Butternut squash, sweet potato, carrot, and garlic roasted in large pieces and then added to onion, celery, apple, and vegetable broth. Immersion blender does the trick for thickening without adding fat. Use curry powder in place of cayenne if you prefer more savory flavors than spicy. Apple juice can also be used in place of cider, and chicken broth in place of vegetable.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.

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  • Arrange butternut squash halves, carrot chunks, sweet potato chunks, and whole garlic head onto the prepared baking sheet. Drizzle 1 1/2 tablespoons olive oil over the vegetables; season with rosemary, salt, and black pepper.

  • Roast in preheated oven for 20 minutes, turn the carrot and sweet potato chunks, and continue roasting until everything is tender, 20 to 30 minutes more. Set aside to cool.

  • Use a spoon to remove flesh of squash from skin. Cut carrot and sweet potato into small pieces. Squeeze roasted garlic from skin.

  • Heat 1 tablespoon olive oil in a large pot over medium heat; add celery and onion. Season the celery mixture with nutmeg and cayenne pepper; saute until the celery and onion are tender, about 8 minutes. Add apple and continue to cook and stir until apples begin to get hot, about 2 minutes more.

  • Pour vegetable broth and apple cider into the pot; bring just to a boil, reduce heat to medium-low, and cook at a simmer for 30 minutes.

  • Stir squash, carrot, sweet potato, and garlic to the pot. Blend soup with an immersion blender until smooth.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

220 calories; 4.9 g total fat; 0 mg cholesterol; 278 mg sodium. 44.5 g carbohydrates; 3.8 g protein; Full Nutrition

Reviews (25)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/28/2014
FANTASTIC! Best squash soup I've ever had and love that there's no fattening cream involved. So smooth and hearty. Hmmmm. Made it without apple juice. I thought it might mask the sweet squah and yam flavors. Didn't miss it. Perfect on a blustery Fall night. Read More
(8)

Most helpful critical review

Rating: 3 stars
01/13/2019
I thought the soup was to tart tasted like green apples. I only used 2 granny smith and the juice. I added a little sugar a little cream and finally bought another squash to add to it. To much work for me and to sour. Read More
29 Ratings
  • 5 star values: 17
  • 4 star values: 9
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
11/28/2014
FANTASTIC! Best squash soup I've ever had and love that there's no fattening cream involved. So smooth and hearty. Hmmmm. Made it without apple juice. I thought it might mask the sweet squah and yam flavors. Didn't miss it. Perfect on a blustery Fall night. Read More
(8)
Rating: 5 stars
11/28/2014
FANTASTIC! Best squash soup I've ever had and love that there's no fattening cream involved. So smooth and hearty. Hmmmm. Made it without apple juice. I thought it might mask the sweet squah and yam flavors. Didn't miss it. Perfect on a blustery Fall night. Read More
(8)
Rating: 5 stars
09/23/2016
Very good! I used a tabletop blender for the vegetables rather than an immersion so it came out much smoother than what you see in the picture. The cayenne is a tad overpowering--I recommend using 1/4 tsp instead of 1/2. Read More
(6)
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Rating: 4 stars
02/02/2017
I will start by saying this was delicious and I will absolutely make it again! This time I followed the recipe very closely. The biggest change is that not having an immersion blender I boiled all the roasted veggies with everything else for a few minutes and put in some good effort with a normal potato masher. To add a touch of creaminess I added about 5 tbsp of neufchatel cheese. The end result was creamy soup with small chunks of roasted veggies rather than a fully blended soup. Which was awesome. My only critique is that it was a little too sweet. Next time I will halve or possibly skip the apple cider in favor of relying on the actual apples for a more subtle flavor. I served it with herb stuffing roasted in the hollows of the squash added at the 20 minute mark and honey butter crescent rolls. Read More
(6)
Rating: 4 stars
01/29/2014
I made this and it was delish...great for a cold winter night or to warm you up at lunch. Read More
(3)
Rating: 5 stars
10/24/2016
Loved it but made a few adjustments. I added 1/2 tsp of curry and substituted chicken broth for vegge broth added some thyme a bay leaf butter and honey. It turned out complex with flavor and savory. Read More
(3)
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Rating: 5 stars
09/25/2016
Added some low fat greek yoghurt for creaminess fantastic recipe! Read More
(2)
Rating: 5 stars
10/19/2014
Delicious recipe nice and thick without adding any extra calories from cream I used cayenne next time I will use curry just to try it house smelled great while veggies were roasting.Doubled the recipe fit nice in crockpot to keep warm Read More
(2)
Rating: 5 stars
01/09/2019
This is very good. I took a shortcut and cooked the vegetables in the broth and apple cider instead of roasting them. It still came out awesome. I used cayenne pepper and curry and oh my! Read More
(1)
Rating: 5 stars
05/31/2018
I didn't have any rosemary so I added some yellow (mild) curry powder to taste. It was delicious. Read More
(1)
Rating: 3 stars
01/13/2019
I thought the soup was to tart tasted like green apples. I only used 2 granny smith and the juice. I added a little sugar a little cream and finally bought another squash to add to it. To much work for me and to sour. Read More