Savory Roasted Butternut Squash and Apple Soup


I’ve previously made this with apples instead of applesauce, but tonight I didn’t want to take the time to peel and chop the apples… See note


• 1 medium organic butternut squash

• About 1.5 cups unsweetened applesauce

• 1 large sweet onion

• 2 garlic cloves

• 2 cups water

• 2 large sprigs FRESH rosemary

• 1 tsp dried thyme + a pinch more for garnish

• 3/4 tsp dried sage

• Optional garnish: freshly ground black pepper


1. Wrap squash in parchment paper, then aluminum foil; place on baking sheet and roast in 350 degree oven until soft when pierced with fork, about 90 minutes; Cook time can probably be reduced by using a hotter oven but I haven’t tried it

3. Dice onion, mince garlic and dry-sauté in instant pot for several minutes; deglaze pan with water if/as necessary

4. When the squash is fork-tender, remove it from the oven, unwrap it and let it rest and cool until you can handle it. I shorten the wait time by wearing rubber gloves.

5. Slice squash in half lengthwise, scoop out seeds and discard; scoop out flesh and add it to the sautéed onion/garlic mixture

6. Add remaining ingredients to the pot; cook on low pressure for 15 minutes, NPR

7. Remove rosemary sprig; purée soup using immersion blender until desired consistency is reached, chunky or smooth; plate and garnish with a light sprinkle of thyme and if you’re so inclined, some freshly ground black pepper


• Lovely served with a wedge of very crusty bread


• Ever since I learned that the coating on apples is in fact insect excrement I’ve not been able to consume them without first peeling them. I’ve not been able to find a definitive answer as to whether or not organic apples are coated…

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