Roasted Honeynut Squash Soup with Apples and Garlic
This is part three of my fall squash series, where I'm sharing my favorite squash recipes that trend on this website year after year! This roasted honeynut squash soup with fresh herbs, apples, and garlic is so easy to prepare, and something you will enjoy all season long!
WHAT is roasted squash soup?
This roasted squash soup includes favorite fall produce like honey nut squash, apples, shallots, garlic, and lots of herbs. It’s the perfect fall soup to enjoy all season long!
WHAT DO YOU NEED TO MAKE roasted squash soup?
You only need a few ingredients to make squash soup:
Squash
Apples
Onion
Garlic
Herbs
Broth
Cream
HOW TO MAKE Roasted squash soup?
To make roasted squash soup, simply roast your squash, apples, onion, and garlic on a baking sheet with herbs. Once roasted, toss everything into a food processor or blender with broth and heavy cream.. That’s it!
Love this soup? try these other fall favorites:
Roasted Honeynut Squash Soup with Apples and Garlic
Ingredients
Instructions
- Preheat oven to 400° Fahrenheit and prepare a large baking sheet with parchment paper.
- On the baking sheet, toss squash, apples, shallot, and garlic with olive oil, thyme, sage, red pepper, salt, and pepper. Bake for 45-60 minutes, or until squash has lightly browned and is cooked through.
- Add the cooked squash, shallot, and garlic cloves to a blender or food processor with broth and cream. Blend until smooth.
- In a saucepan over medium heat, add the blended soup and bring to a simmer. Once hot, ladle into bowls and top with croutons, seeds, and/or parmesan cheese. Enjoy!
Notes
This recipe also works well with butternut squash! Just substitute one large butternut squash for the two honey nut squash. You can also easily substitute the shallots for a yellow onion.
This recipe is a great one to make ahead, it will stay good in the fridge for a few days or even freeze in large silicone trays to enjoy this winter!
To make the croutons, simply shop your fresh bread into bite-sized pieces and place on a lined baking sheet with olive oil and leftover spices. Bake at 400° Fahrenheit for 10-20 minutes for your desired level of toast!
