Description
Learn how to make a delicious Roasted Butternut Squash Soup that’s perfect for cozy nights in. This easy recipe will warm your soul with every spoonful!
Ingredients
- 1 large butternut squash (about 1.4 kg), halved vertically and seeds removed
- 15 ml (1 tbsp) olive oil, plus more for drizzling
- 120 g (1/2 cup) chopped shallot (about 1 large shallot bulb)
- 5 ml (1 tsp) salt
- 4 garlic cloves, pressed or minced
- 5 ml (1 tsp) maple syrup
- 5 ml (1/2 tsp) ground nutmeg
- Freshly ground black pepper, to taste
- 710 to 946 ml (3 to 4 cups) vegetable broth, as needed
- 15 to 30 ml (1 to 2 tbsp) vegetable oil, to taste
Instructions
- Heat your oven to 425°F and prepare a baking sheet with parchment paper. Place the butternut squash halves on the sheet and drizzle each with a light coating of olive oil (around ½ teaspoon per half). Spread the oil evenly on the inner side of the squash, then season with salt and pepper.
- Flip the squash halves so the cut side faces down and roast them until they are fully tender and cooked through, which should take about 40 to 50 minutes. A bit of browning on the skin or flesh is desirable for added flavor. Let the squash cool for about 10 minutes until it can be handled safely.
- While the squash cools, heat 1 tablespoon of olive oil in a large soup pot over medium until it shimmers. If your blender has a soup function, you can use a medium skillet to reduce cleanup. Add the chopped shallot and 1 teaspoon of salt to the pot. Stir frequently and cook until the shallot softens and starts to turn golden on the edges, roughly 3 to 4 minutes. Add the garlic, stirring often, and cook for about 1 minute until it releases its aroma. Transfer everything to your stand blender (check notes for using an immersion blender).
- Scoop the cooked flesh from the butternut squash into your blender, discarding the skin. Add the maple syrup, nutmeg, and a few grinds of black pepper. Pour in 3 cups of vegetable broth, ensuring you don’t exceed the maximum fill line (blend in parts if needed, and incorporate any leftover broth later).
- Secure the blender lid tightly. Blend at high speed (or select the soup setting if available), ensuring no hot steam escapes. Continue blending until the soup is velvety smooth and heated.
- To make the soup thinner, mix in the remaining cup of broth. Add 1 to 2 tablespoons of vegetable oil to your taste and blend thoroughly. Adjust the seasoning with more salt and pepper if needed.
- If the blending process has made your soup very hot, serve it directly in bowls. If not, return it to the soup pot and heat over medium, stirring until warm and steamy. Finish each bowl with additional freshly ground black pepper if desired.
Notes
- Roast butternut squash cut side down for a richer flavor before blending.
- Use freshly ground nutmeg for the best taste in this soup.
- Adjust soup consistency by adding more vegetable broth until desired thickness.
