Ah, the blissful embrace of a chilly evening—where the crisp air nudges you indoors, and all you crave is a warm, velvety bowl of comfort to wrap your hands around. This easy roasted butternut squash soup, with its rich, golden hue and whisper of nutmeg, is like a cozy blanket for your soul. Just last week, I stumbled upon a quaint farmers’ market, and as I picked up the season’s finest squash, I thought, “Is there anything more autumnal than this simple pleasure?
Steps
- Preheat your oven to 425°F and prepare a baking sheet with parchment paper. Cut a large butternut squash in half, remove the seeds, and drizzle olive oil on each half, ensuring the inside is lightly coated. Season with salt and pepper and turn the halves face down on the baking sheet.
- Roast the squash for 40 to 50 minutes until tender and browned. Allow it to cool for about 10 minutes before handling.
- In a large pot, heat a tablespoon of olive oil over medium heat. Sauté chopped shallot with salt until it softens and turns slightly golden, about 3-4 minutes. Add minced garlic, stir for a minute until fragrant, and then transfer this mixture to your blender.
- Scoop the cooled butternut squash flesh into the blender, discarding the skin. Add maple syrup, nutmeg, a few grinds of black pepper, and 3 cups of vegetable broth, ensuring not to exceed the blender’s fill line.
- Secure the blender lid and blend on high until the soup is creamy and smooth. If your blender has a soup preset, use it for added convenience.
- Taste the soup and adjust the seasoning if needed. If the soup is too thick, add more broth to your preference. Incorporate 1-2 tablespoons of butter or olive oil for extra richness and blend once more.
- If the blending process hasn’t heated the soup enough, pour it back into the pot and warm it over medium heat, stirring occasionally. Serve the soup hot, optionally garnishing with black pepper or toasted pepitas for added flair.
Ingredients
- 1 large butternut squash (approximately 3 pounds), halved lengthwise, seeds removed
- Olive oil, for drizzling and cooking (about 1 tablespoon, plus extra)
- ½ cup diced shallot (roughly 1 large shallot bulb)
- 1 teaspoon salt
- 4 cloves garlic, minced or pressed
- 1 teaspoon maple syrup
- ? teaspoon ground nutmeg
- Freshly ground black pepper, to taste
- 3 to 4 cups vegetable broth (24 to 32 ounces), depending on preferred consistency
- 1 to 2 tablespoons butter, or to taste (substitute with olive oil for a vegan version)
FAQ
- Can I make this soup vegan or dairy-free?
- Absolutely! You can easily substitute high-quality olive oil for the butter to create a vegan or dairy-free version of this butternut squash soup.
- What is the best way to blend this soup?
- For the creamiest results, use a stand blender. You can transfer roasted butternut squash, sautéed shallot, and garlic directly into the blender along with the remaining ingredients. Blend until smooth. If you have a high-performance blender, you may be able to heat the soup directly in the blender.
- How can I safely cut a butternut squash?
- To safely slice a butternut squash, use a sharp chef’s knife and a stable cutting board. Cut off the top and bottom ends, stand the squash upright, and slice it in half from top to bottom. Use a spoon to remove the seeds.
- Can I prepare this soup in advance?
- Yes, this soup can be made ahead of time and actually tastes even better the next day. Store it in the refrigerator for up to four days or freeze it for up to three months.
- What can I serve with this butternut squash soup?
- This soup pairs wonderfully with grilled cheese sandwiches and salads, making it a great addition to fall and winter meals. It’s also a perfect companion for Thanksgiving dishes like green beans and mashed potatoes.
Tips
- Roast for Enhanced Flavor: Roasting the butternut squash before blending brings out its natural sweetness and depth of flavor. This method also saves time as you don’t need to peel and chop the squash beforehand.
- Use Butter Instead of Cream: For a rich and creamy texture without the heaviness of cream, incorporate a small amount of butter. It enhances the soup’s flavor while keeping it light. For a vegan option, substitute with high-quality olive oil.
- Blend for Smoothness: Using a stand blender rather than an immersion blender ensures a velvety smooth soup. If you have a high-performance blender, use it to heat the soup directly, otherwise, reheat on the stove as needed.
- Make Ahead for Better Flavor: This soup is an excellent make-ahead dish as its flavors develop and improve with time. Prepare it a day in advance for an even more delicious experience.
Equipment
- High-Performance Blender (e.g., Vitamix, Blendtec, KitchenAid) – If you want to achieve the ultra-creamy texture as described in the recipe.
- Rimmed Baking Sheet – For roasting the butternut squash.
- Parchment Paper – To line the baking sheet for easy cleanup.
- Immersion Blender (optional) – If you prefer using it instead of a stand blender, though the recipe advises against it for this particular soup.
