Description
A velvety-smooth roasted butternut squash soup that’s easy to make and packed with nourishing ingredients, perfect for chilly days.
Ingredients
Scale
- 1 large butternut squash (about 3 pounds), halved vertically and seeds removed
- 1 tablespoon olive oil, plus more for drizzling
- ½ cup chopped shallot (about 1 large shallot bulb)
- 1 teaspoon salt
- 4 garlic cloves, pressed or minced
- 1 teaspoon maple syrup
- ⅓ teaspoon ground nutmeg
- Freshly ground black pepper, to taste
- 3 to 4 cups (24 to 32 ounces) vegetable broth, as needed
- 1 to 2 tablespoons butter, to taste
Instructions
- Preheat your oven to 425°F (220°C) and line a rimmed baking sheet with parchment paper.
- Place the butternut squash on the prepared pan, drizzle each half with olive oil, rub it into the flesh, and sprinkle with salt and pepper.
- Turn the squash face down and roast until tender and cooked through, about 40 to 50 minutes.
- Once roasted, let the squash cool for about 10 minutes before handling.
- While cooling, warm 1 tablespoon of olive oil in a large soup pot over medium heat, add the chopped shallot and salt, cooking until softened and golden, about 3 to 4 minutes.
- Toss in the minced garlic and sauté for an additional minute.
- Transfer this mixture to your stand blender, scoop the tender squash flesh into the blender, leaving the skin behind.
- Add maple syrup, nutmeg, black pepper, and 3 cups of vegetable broth, then blend until creamy.
- If you prefer a thinner soup, add the remaining cup of broth. Adjust seasoning with butter or olive oil and additional salt and pepper as needed.
- Pour into bowls or return to the pot to warm over medium heat before serving.
Notes
Optionally, drizzle with extra olive oil, add sour cream, or top with toasted pumpkin seeds. Serve with crusty bread for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Roasting and Blending
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 6g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 5mg