Sheet-Pan Butternut Squash Soup
Ingredients
- 4½ lbs butternut squash about 2 large squash
- 1 large yellow onion
- 2 cloves garlic
- 1 large Honeycrisp or Fuji apple
- 2½ tbsp olive oil divided
- 1 tbsp maple syrup
- 6 cups vegan chicken broth or vegetable broth I use this one and love it!
- 1¼ tsp kosher salt divided
- ¾ tsp black pepper
- ½ tsp ground nutmeg
- 1¼ tsp ground ginger
- ¼ tsp ground sage
- ½ tsp paprika
- ¼ tsp cayenne pepper
- 1 lemon
Instructions
Prep
- Pre-heat the oven to 400 degrees and line two cookie sheets with a non-stick liner.
Roast the Veggies
- Cut each butternut squash into 8 even wedges and use a spoon to scoop out the seeds. Then place the squash on a cookie sheet and drizzle with 1 tbsp of the olive oil, 1 tbsp of maple syrup, and 1/4 tsp of salt. Roast for 40 minutes.
- Next, chop the onions and apples into 2 inch chunks and place them on the second cookie sheet along with and two whole garlic cloves.
- Drizzle with 1 tbsp of the olive oil and sprinkle with 1/4 tsp of salt and 3/4 tsp black pepper. Roast for 30-35 minutes and then remove both trays from the oven and allow the veggies to cool slightly.
Blend
- Scoop the roasted squash into the blender and discard the skins. Then add the onions and apples. Squeeze the roasted garlic into the blender and discard the skin, and then add the broth.
- Add the nutmeg, ginger, sage, paprika, cayenne pepper, and remaining 3/4 tsp of salt to the blender. Add 2 tsp of olive oil and blend until very smooth and creamy. Note: If you have a Nutribullet or smaller blender like I do, you'll need to do this in two rounds
Cook
- Pour the soup into a large pot and bring to a soft boil.
Serve
- Once heated through, turn off the heat and serve with a squeeze of fresh lemon juice on top of each bowl of soup. Enjoy!