Description
A rich and creamy roasted butternut squash soup that is naturally sweet and full of warm autumnal flavors. This soup is cream-less yet velvety smooth, made by roasting the squash to bring out its natural sweetness and blending it with sautéed shallots, garlic, and spices for a comforting, flavorful dish perfect for chilly days.
Ingredients
Scale
Squash
- 1 large butternut squash (about 3 pounds), halved vertically and seeds removed
- 1 tablespoon olive oil, plus more for drizzling
Soup Base
- 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
- 3 to 4 cups (24 to 32 ounces) vegetable broth, as needed
- 1 to 2 tablespoons butter, to taste
Instructions
- Roast the Butternut Squash: Preheat the oven to 425°F (220°C) and line a rimmed baking sheet with parchment paper. Place the butternut squash halves face up on the pan and drizzle each half with about ½ teaspoon olive oil, rubbing it evenly over the inside flesh. Sprinkle with salt and black pepper. Turn the squash halves face down and roast for 40 to 50 minutes until the flesh is tender and cooked through, allowing some browning for enhanced flavor. Set aside to cool for about 10 minutes.
- Sauté Shallots and Garlic: While the squash is roasting, heat 1 tablespoon olive oil in a large soup pot over medium heat until shimmering. Add the chopped shallots and 1 teaspoon salt, cooking and stirring frequently for 3 to 4 minutes until softened and just beginning to turn golden. Add the minced garlic and cook for an additional minute until fragrant.
- Prepare for Blending: Transfer the sautéed shallot and garlic mixture into a stand blender. Using a large spoon, scoop the roasted butternut squash flesh out of the skin and add it to the blender, discarding the skin. Add the maple syrup, ground nutmeg, and a few twists of freshly ground black pepper to the blender.
- Add Broth and Blend: Pour 3 cups of vegetable broth into the blender, carefully not exceeding the max fill line; blend in batches if necessary. Secure the lid tightly and blend on high or use the soup preset if your blender has one, blending until the soup is ultra creamy and warm. Be cautious of hot steam escaping during blending.
- Adjust Consistency and Seasoning: If you prefer a thinner soup, stir in the remaining vegetable broth (up to 1 cup). Add 1 to 2 tablespoons of butter or olive oil for richness, then blend again to combine. Taste and adjust salt and pepper as needed.
- Reheat and Serve: If the soup is not piping hot after blending, pour it back into the soup pot and warm over medium heat, stirring often until steaming. Serve hot, optionally topping with extra freshly ground black pepper for added flavor.
Notes
- This homemade butternut squash soup is naturally creamy without any cream, making it a lighter yet comforting option.
- Roasting the squash caramelizes its natural sugars, enhancing the depth of flavor.
- Soup yields about 4 servings, approximately 4 bowls or 6 cups total.
- Leftovers taste even better the next day and can be refrigerated for up to 3 days.
- If you do not have a stand blender, you can use an immersion blender directly in the pot after roasting and sautéing.
Nutrition
- Serving Size: 1 cup
- Calories: 155
- Sugar: 6.9g
- Sodium: 1245mg
- Fat: 6.8g
- Saturated Fat: 2.4g
- Unsaturated Fat: 4.4g
- Trans Fat: 0g
- Carbohydrates: 24.3g
- Fiber: 3.7g
- Protein: 2.7g
- Cholesterol: 7.6mg
