Butternut Squash Soup is a Perfect Choice This Fall
This super creamy (yet cream-less) roasted butternut squash soup is great make-ahead option. In fact, it tastes even better the next day.
All you’ll need is butternut squash, olive oil, shallot, garlic, vegetable broth, maple syrup and nutmeg. A little bit of butter rounds out the flavor and makes it truly irresistible.
Most of this soup’s flavor comes from the cooking method, which starts with roasting the butternut squash to bring out its caramelized best. You don’t have to peel and chop the squash. Once the squash is out of the oven, you can start sautéing some shallot and garlic.
Recipe yields about 4 bowls or 6 cups of soup.
Butternut Squash Soup
• 1 large butternut squash (about 3 pounds), halved vertically and seeded
• 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
• ⅛ teaspoon ground nutmeg
• Freshly ground black pepper, to taste
• Up to 4 cups (32 ounces) vegetable broth
• 1 to 2 tablespoons butter, to taste (substitute olive oil for dairy free/vegan soup)
1. Preheat the oven to 425 degrees Fahrenheit and line a rimmed baking sheet with parchment paper. Place the butternut squash on the pan and drizzle each half with just enough olive oil to lightly coat the squash on the inside (about 1 teaspoon each). Rub the oil over the inside of the squash and sprinkle it with salt and pepper.
2. Turn the squash face down and roast until it is tender and completely cooked through, about 45 to 50 minutes. Set the squash aside until its cool enough to handle, about 10 minutes. Then use a large spoon to scoop the butternut squash flesh into a bowl and discard the tough skin.
3. Meanwhile, in a medium skillet warm 1 tablespoon olive oil over medium heat until shimmering. Add the chopped shallot and 1 teaspoon salt. Cook, stirring often, until the shallot has softened and starting to turn golden on the edges, about 3 to 4 minutes. Add the garlic and cook until fragrant, about 1 minute, stirring frequently.
4. If you have a high performance blender like a Vitamix, transfer the cooked shallot and garlic to your blender. Add the reserved butternut, maple syrup, nutmeg and a few twists of freshly ground black pepper. Pour in 3 cups vegetable broth, being careful not to fill the container past the maximum fill line (you can stir in any remaining broth later). A Vitamix will cook in about 7 – 8 minutes. If you are using another blender, and worried about over heating; you might want to transfer to a pot to finish.
Blender Butternut Squash
5. If you would like to thin out your soup a bit more, add the remaining cup of broth. Add 1 to 2 tablespoons butter or olive oil, to taste, and blend well. Taste and blend in more salt and pepper, if necessary.
Serve immediately or chill in the fridge.
Let soup cool completely before transferring it to a proper storage container and refrigerating it for up to 4 days (leftovers taste even better the next day!). Or, freeze this soup for up to 3 months.