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Authors Thoughts

The creamy texture and heartiness of butternut squash are the essence of fall in a bowl. This beautiful soup gets added sweetness from the flavors of apple and leek. Roasted butternut squash soup is made for toppings, so be sure to offer guests a variety-such as chutney, roasted pumpkin seeds, crème fraiche, or pomegranate seeds-and they'll enjoy trying different combinations.
  • Ready in: 50 minutes
  • Serves: 6
  • Complexity: medium
  • Origin: Soups


  • One 2-pound butternut squash, halved lengthwise and seeded
  • 3 tablespoons extra-virgin olive oil
  • 1 medium yellow onion, diced
  • 1 large leek, white and pale green parts only, washed and chopped finely
  • 1 large garlic clove, minced
  • 1 Granny Smith apple, peeled and chopped
  • 1/2 teaspoon ground nutmeg
  • 4 cups low-salt chicken broth
  • 4 ounces cream cheese
  • salt & pepper, to taste
  • Sour cream, apple slices & fried leeks, for garnish


  1. Preheat the oven to 375°F. Spray a large glass baking dish with non-stick cooking spray. Place the squash cut side down in the prepared dish.
  2. Pierce each squash half several times with a sharp knife. Bake until the squash is tender, about 45 minutes. Using a large spoon, scrape the flesh into a mixing bowl and discard the peel.
  3. In a soup pot, heat the olive oil. Add the onion and leek and sauté over medium heat until tender. Add the garlic, diced apple and nutmeg and sauté 2 minutes more.
  4. Add the roasted squash and broth and stir to combine. Simmer the mixture for 20 minutes to meld the flavors, then discard bay leaf. In a blender, purée the mixture in batches, adding in the cream cheese to blend thoroughly. Adjust the seasoning with salt and pepper to taste.
  5. Serve the soup hot or cold, topped with sour cream, a thin apple slice and crispy fried leeks.