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Roasted Squash Soup

 Roasted Squash Soup
A friend gave me this wonderful recipe that calls for sage. My family frequently requests this rich and nicely seasoned soup.—Cathy Edge, Lake Oswego, Oregon
6 ServingsPrep: 1 hour 20 min. Cook: 15 min. + cooling


  • 1 butternut squash (2-1/2 pounds)
  • 1 cup chopped onion
  • 1 tablespoon minced fresh sage or 1 teaspoon rubbed sage
  • Pinch ground allspice
  • 2 tablespoons butter
  • 4 cups chicken broth
  • 1 small tart apple, peeled and chopped
  • 1-1/2 teaspoons lemon or lime juice
  • Pepper to taste
  • 1/3 cup sour cream
  • 1/2 teaspoon lemon or lime juice
  • 1/4 teaspoon grated lemon or lime peel


  • Cut squash in half lengthwise; scoop out seeds. Place squash cut side
  • down in a greased baking dish. Bake, uncovered, at 400° for
  • 50-60 minutes or until tender. When cool enough to handle, scoop out
  • squash. Place squash in a bowl and mash; set aside.
  • In a large saucepan, saute onion, sage and allspice in butter until
  • tender. Add broth and apple; bring to a boil. Reduce heat; cover and
  • simmer until apple is tender, about 8 minutes. Add reserved squash;
  • simmer 5 minutes longer. Cool until lukewarm. Process in small
  • batches in a blender or food processor until smooth; return to pan.
  • Add the lemon juice and pepper; heat through. Combine topping

2 of 2

Roasted Squash Soup (continued)

Directions (continued)

  • ingredients; place a dollop on each serving. Yield: 6 servings.
Nutritional Facts: One 1-cup serving (prepared with margairne, reduced-sodium broth and fat-free sour cream) equals 119 calories, 5 g fat (0 saturated fat), 3 mg cholesterol, 121 mg sodium, 17 g carbohydrate, 0 fiber, 3 g protein. Diabetic Exchanges: 1 starch, 1 fat.