Ah, the delightful embrace of autumn, where every breeze carries the whisper of falling leaves and cozy sweaters. Imagine curling up with a bowl of creamy roasted butternut squash soup—it’s like a warm hug in a bowl, really. You might say it’s the lovechild of comfort and flavor—a testament to the magic of simple ingredients coming together.
Steps
- Preheat your oven to 425°F (220°C) and prepare a baking sheet with parchment paper. Halve the butternut squash lengthwise, remove the seeds, and lightly coat the interior with olive oil. Season with salt and pepper, then place the squash cut-side down on the baking sheet and roast for 40 to 50 minutes until tender.
- Allow the roasted squash to cool for about 10 minutes. Meanwhile, heat 1 tablespoon of olive oil in a large pot over medium heat, then add the chopped shallot and a teaspoon of salt. Sauté until the shallot softens and begins to brown, about 3 to 4 minutes, then add the garlic and cook for about 1 minute more.
- Transfer the sautéed shallot and garlic to a stand blender. Scoop the cooled squash flesh into the blender, discarding the skin. Add maple syrup, nutmeg, and freshly ground black pepper, followed by 3 cups of vegetable broth.
- Secure the blender lid and blend the mixture on high until the soup is smooth and heated through. If you desire a thinner consistency, incorporate the remaining broth, and blend again. Add 1 to 2 tablespoons of butter or olive oil for added richness, and adjust seasoning with additional salt and pepper if needed.
- If the soup is not hot after blending, pour it back into your pot and warm it over medium heat, stirring regularly until hot. Serve the soup in bowls, and garnish with extra black pepper if desired.
Ingredients
- 1 large butternut squash (approximately 3 pounds), sliced in half vertically and seeds removed
- 1 tablespoon olive oil, plus extra for drizzling
- ½ cup shallot, chopped (about 1 large shallot)
- 1 teaspoon salt
- 4 cloves of garlic, minced or pressed
- 1 teaspoon maple syrup
- ? teaspoon ground nutmeg
- Freshly ground black pepper, to taste
- 3 to 4 cups (24 to 32 ounces) vegetable broth, adjust as needed
- 1 to 2 tablespoons butter, adjust to taste
FAQ
- Can I make this butternut squash soup vegan or dairy-free?
- Yes, you can make the soup vegan or dairy-free by substituting high-quality olive oil for the butter. This will give your soup a luxurious and lightly herbal taste without using any dairy products.
- What is the best way to blend the butternut squash soup?
- For the creamiest texture, use a stand blender. Transfer the roasted squash and sautéed ingredients into the blender, add the remaining ingredients, and blend until smooth. If your blender has a soup preset, you can use it to heat the soup directly.
- Can I prepare the soup in advance?
- Absolutely! This butternut squash soup is a great make-ahead option. In fact, the flavors develop even more after a day, making the soup taste even better when reheated.
- How should I store leftover soup?
- Let the soup cool to room temperature before transferring it to a storage container. You can refrigerate it for up to four days or freeze it for up to three months. Reheat it on the stove or in a blender before serving.
- Do I need to garnish the soup?
- Garnishing is optional, as the soup has plenty of flavor on its own. However, you can add freshly ground black pepper or toasted pepitas for extra visual appeal if desired.
Tips
- Roast for Enhanced Flavor: Roasting the butternut squash before blending intensifies its caramelized taste, eliminating the need to peel and chop it beforehand.
- Use Butter Instead of Cream: Incorporating a small amount of butter adds richness without the heaviness of cream. For a vegan option, substitute with high-quality olive oil.
- Blend in a Stand Blender: A stand blender is recommended for achieving a smoother, creamier texture compared to an immersion blender, which can leave the soup gritty.
- Prepare in Advance: This soup’s flavors improve with time, making it a perfect dish to prepare a day ahead for enhanced taste the next day.
Equipment
- Rimmed Baking Sheet – Useful for roasting the butternut squash.
- Parchment Paper – For lining the baking sheet to prevent sticking.
- Stand Blender – Essential for achieving the ultra-creamy texture of the soup.
- Chef’s Knife – A sharp knife for safely cutting the butternut squash.
- Cutting Board – Preferably a slip-free cutting board for stability while slicing.
