Janet's Roasted Butternut Squash Soup

Adapted from four different recipes from four different sites

Yield: 6 servings ( Serving Size: approx 1 1/2 cup )
Community Recipe from


  • 1 1/2 pound(s) cubed, peeled butternut squash Approx 4 cups
  • 1 1/2 pound(s) sweet potato, peeled & cubed Approx 3 cups
  • 2 medium shallots peeled cut into quarters
  • 1 large apple (i.e. Delicious) peeled & cubed
  • 2 tablespoon(s) olive oil
  • 5 cup(s) fat-free, less sodium veg broth (can also use chicken)
  • 1/2 teaspoon(s) kosher salt
  • 1/4 cup(s) half-and-half
  • 2 teaspoon(s) light brown sugar
  • 1 teaspoon(s) freshly ground nutmeg


  1. 1. Preheat oven to 375.

  2. 2. Combine first 5 ingredients in a large jelly roll pan; toss well. Bake at 375 for 40 minutes or until tender, stirring occasionally. Cool 10 minutes.

  3. 3. Place half of squash mixture and half of broth in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large saucepan. Repeat procedure with remaining squash mixture and broth. Stir in salt, brown sugar and half and half. Cook over medium heat 5 minutes or until thoroughly heated.

  4. 4. Pour into bowls and sprinkle with grated nutmeg.
September 2013

This recipe is a personal recipe added by 22Janet and has not been tested or endorsed by MyRecipes.

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