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Roasted Butternut Squash Soup
We served this soup last weekend at Squash Tasting and it has quickly become a staff and customer favorite!  It was submitted to us by long-time team member, Rita.


1 Butternut Squash

3 Golden Delicious apples

1 Medium Onion

1 Large Carrot

1/4 C. Olive Oil

2 cloves of Garlic

2 Sage leaves

2 sprigs Thyme

1/2 tsp. of Salt

4 C. Chicken Broth

1 T Maple Syrup

1 T Cider Vinegar

1/8 tsp. Nutmeg

1/4 C. Heavy Cream


Peel, seed and cube the squash and apples.  Chop onion and carrot.  In a large bowl, stir together the vegetables and apples with the olive oil, garlic, thyme, sage and salt. Spread in a large pan and roast at 400 degrees until tender, about 40 minutes. Remove thyme and sage and place ingredients in a blender.  As you puree, add 1 C. chicken broth.  Pour through strainer into soup pot.  Add remainder of the chicken broth, along with maple syrup, vinegar, nutmeg and heavy cream.  Simmer 15-20 minutes.  May be thinned by adding more cream or broth.  Enjoy!

“Roasting the vegetables really brings out the flavor in them.  For my family, I like to add a dash to two of cayenne or other pepper to spice it up a little.”