This recipe is the epitome of comfort food, bringing together the natural sweetness of roasted squash with a blend of aromatic herbs and spices. By roasting your favorite seasonal squash on a sheet pan, you achieve a deep, caramelized flavor that takes this soup to the next level. Perfect for a cozy dinner or a make-ahead lunch, easy-to-prepare soup is great for a seasoned chef or a kitchen novice!
Sheet Pan Squash Soup
Equipment
- 2 Baking sheets
- Knife
- Cutting board
- Spoon
- Measuring cups/spoons
- High-speed blender
Ingredients
- 4 ½ pounds butternut squash or any winter squash, about 2 large squash
- 1 large yellow onion
- 2 cloves garlic
- 1 large apple
- 2 ½ tablespoons olive oil divided
- 1 tablespoon maple syrup
- 4-6 cups broth chicken, vegetable, bone, etc.
- 1 ¼ teaspoon kosher salt divided
- ¾ teaspoon black pepper
- ½ teaspoon ground nutmeg
- 1 ¼ teaspoon ground ginger
- ¼ teaspoon ground sage
- ½ teaspoon paprika
- ¼ teaspoon cayenne pepper
- 1 lemon
- Pepitas for serving
Instructions
- Pre-heat the oven to 400°F and line two sheet pans.
- Slice butternut squash in half lengthwise. Scoop out seeds with a spoon. Cut each butternut squash into 8 even wedges and place on a sheet pan. Drizzle with 1 tablespoon olive oil, 1 tablespoon maple syrup, and 1/4 teaspoon salt. Toss to coat. Roast for 40 minutes.
- Chop the onions and apples into 2-inch chunks and place onto the second sheet pan with two whole, peeled garlic cloves. Drizzle with 1 tablespoon olive oil, ¼ teaspoon salt, and ¾ teaspoon black pepper. Toss to coat. Roast for 30-35 minutes.
- Remove both sheet pans from the oven and cool slightly.
- Scrape the skin from the roasted squash and discard. Add squash, onion, apples, garlic, to a blender. Blend until smooth and creamy. Add nutmeg, ginger, sage, paprika, cayenne pepper, and remaining ¾ teaspoon of salt to the blender. Drizzle in 2 teaspoons of olive oil and blend once more, until thoroughly smooth.
- Serve topped with a squeeze of lemon juice and pepitas.
- Store in the fridge for 3-4 days or freeze for 2-3 months.
Notes
Recipe adapted from Nikki Vegan