Rating: 5 stars
2 Ratings
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Roasting butternut squash with herbs and garlic gives this healthy soup a more complex flavor. A bit of maple syrup adds sweetness, while a splash of apple-cider vinegar brightens up the flavors. This easy recipe requires just 15 minutes of active prep time, but you can cut down on that even more by buying precut squash. Serve with bread and a salad for a light supper, or as a starter for a holiday meal.

Source: Eatingwell.com, July 2019


Recipe Summary

15 mins
50 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 450 degrees F. Place squash, shallots, garlic, thyme, rosemary and sage on a large rimmed baking sheet. Drizzle with oil; toss to coat. Spread in an even layer. Roast until very tender, 30 to 35 minutes, stirring halfway through cook time. Remove and discard the thyme and rosemary. Transfer the remaining squash mixture to a blender.

  • Add broth to the blender. Secure lid on the blender, and remove center piece to allow steam to escape. Place a clean towel over opening. Puree until smooth, about 45 seconds. (Use caution when pureeing hot liquids, and puree the squash with the broth in batches if necessary.)

  • Pour the soup into a medium saucepan; stir in vinegar, maple syrup and salt. Bring to a boil over medium-high heat, stirring occasionally. Ladle evenly into 6 bowls; dollop each with 1 1/2 tablespoons crème fraîche. Garnish with thyme leaves, if desired.


To make ahead: Cover and refrigerate for up to 3 days or freeze for up to 3 months.

Nutrition Facts

1 1/4 cups
223 calories; protein 4.5g; carbohydrates 25.2g; dietary fiber 3.1g; sugars 8.2g; fat 12.2g; saturated fat 5.3g; cholesterol 16.6mg; vitamin a iu 15358.5IU; vitamin c 33mg; folate 42.6mcg; calcium 88.3mg; iron 1.3mg; magnesium 54.7mg; potassium 662.6mg; sodium 395.7mg; thiamin 0.2mg; added sugar 4g.

2 1/2 fat, 1 starch, 1/2 vegetable