Roasted Butternut Squash Soup Recipe

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Ingredients

  • 4-5 pounds whole butternut squash (about 2 medium), halved lengthwise and seeds removed
  • 2 tablespoons butter (1/4 stick)
  • 1 medium Granny Smith apple
  • 1/2 medium yellow onion
  • 8-9 fresh sage leaves
  • 2 1/2 cups low-sodium vegetable or chicken broth
  • 2 1/2 cups water
  • 1 1/2 teaspoons kosher salt, plus more as needed
  • 1/4 teaspoon freshly ground black pepper, plus more as needed
  • 1/3 cup half and half
  • Dash of cayenne pepper (optional)
  • 1/2 cup toasted pepitas, for garnish (optional)

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 2639g
Calories 1188  
Calories from Fat 302 25%
Total Fat 34.45g 43%
Saturated Fat 20.8g 83%
Trans Fat 0.0g  
Cholesterol 91mg 30%
Sodium 3781mg 158%
Potassium 6411mg 183%
Total Carbs 231.76g 62%
Dietary Fiber 39.3g 131%
Sugars 57.03g 38%
Protein 20.86g 33%
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