Go Back

Sheet Pan Squash Soup

Print Recipe Pin Recipe
Total Time 45 minutes
Servings 6

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