Description

This homemade butternut squash soup is the best I’ve ever tasted! This recipe is super creamy (yet cream-less) and full of delicious butternut flavor. Leftover soup tastes even better the next day. Recipe yields about 4 bowls or 6 cups of soup.

Ingredients

Scale

1 large butternut squash (about 3 pounds), halved vertically and seeds removed
1 tablespoon olive oil, plus more for drizzling
1/2 cup chopped shallot (about 1 large shallot bulb)
1 teaspoon salt
4 garlic cloves, pressed or minced
1 teaspoon maple syrup
1/8 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

Step: Preheat the oven to 425 degrees Fahrenheit and line a rimmed baking sheet with parchment paper. Place the butternut squash on the pan and drizzle each half with just enough olive oil to lightly coat the squash on the inside (about 1/2 teaspoon each). Rub the oil over the inside of the squash and sprinkle it with salt and pepper.
Step: Turn the squash face down and roast until it is tender and completely cooked through, about 40 to 50 minutes. Set the squash aside until it’s cool enough to handle, about 10 minutes.
Step: In a large soup pot, warm 1 tablespoon olive oil over medium heat. Add the chopped shallot and 1 teaspoon salt. Cook, stirring often, until the shallot has softened and is starting to turn golden on the edges, about 3 to 4 minutes. Add the garlic and cook until fragrant, about 1 minute, stirring frequently.
Step: Use a large spoon to scoop the butternut squash flesh into your blender. Discard the tough skin. Add the maple syrup, nutmeg and a few twists of freshly ground black pepper to the blender. Pour in 3 cups vegetable broth.
Step: Securely fasten the lid. Blend on high until the soup is ultra creamy and warmed through.
Step: If you would like to thin out your soup a bit more, stir in the remaining cup of broth. Add 1 to 2 tablespoons butter or olive oil, to taste, and blend well. Taste and stir in more salt and pepper, if necessary.
Step: If your soup is piping hot, pour it into serving bowls. If not, pour it back into your soup pot and warm the soup over medium heat, stirring often, until it is nice and steamy.

Notes

To slice squash safely: Place a damp towel under your cutting board, remove ends, stand upright, and slice vertically. For dairy-free/vegan: substitute olive oil for butter. For immersion blender method: simmer squash and ingredients in the pot for 15-20 minutes before blending.

Prep Time: 10 minutes
Cook Time: 55 minutes
Category: Soup
Method: Roasted and blended
Cuisine: American

Nutrition

Serving Size: 1.5 cups
Calories: 185 kcal
Sugar: 7 g
Sodium: 750 mg
Fat: 8 g
Saturated Fat: 3 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 28 g
Fiber: 5 g
Protein: 4 g
Cholesterol: 10 mg

Keywords: butternut squash, soup, roasted, vegetable, creamy, autumn, winter