Butternut Squash Soup (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 large butternut squash (about 3 pounds), halved vertically and seeds removed
02 -
1 tablespoon olive oil, plus more for drizzling
03 -
½ cup chopped shallot (about 1 large shallot bulb)
04 -
1 teaspoon salt
05 -
4 garlic cloves, pressed or minced
06 -
1 teaspoon maple syrup
07 -
⅛ teaspoon ground nutmeg
08 -
Freshly ground black pepper, to taste
09 -
3 to 4 cups vegetable broth (24 to 32 ounces)
10 -
1 to 2 tablespoons butter or olive oil, to taste
# Instructions:
01 -
Preheat oven to 425°F and line a baking sheet with parchment paper. Place squash halves cut-side up, drizzle with olive oil, and season with salt and pepper. Roast face-down for 40–50 minutes until tender.
02 -
In a soup pot, heat 1 tablespoon olive oil over medium heat. Add shallots and salt, cooking until softened and golden, about 3–4 minutes. Stir in garlic and cook for 1 minute until fragrant.
03 -
Scoop squash flesh into a blender, discarding the skin. Add maple syrup, nutmeg, black pepper, 3 cups broth, and the shallot mixture. Blend on high until creamy and smooth.
04 -
If desired, add the remaining broth for a thinner soup. Blend in butter or olive oil, then adjust seasoning with more salt and pepper. Warm the soup on the stove if needed before serving.
# Notes:
01 -
This soup is creamy without using any dairy, making it a lighter option for colder months.
02 -
Leftovers taste even better and can be stored for up to 4 days in the fridge or 3 months in the freezer.