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Irresistible Roasted Butternut Squash Soup: The Perfect Fall Delight

As the leaves begin to change and the air turns crisp, there's nothing like indulging in a steaming bowl of creamy roasted butternut squash soup. This classic recipe celebrates the flavors of fall, combining the rich, earthy essence of butternut squash with a touch of sweetness and warmth.

Butternut Squash Soup Ingredients

1. Butternut Squash (Approximately 3 Pounds)

   - Halved vertically and seeds removed.

2. Olive Oil (1 tablespoon)

   - Plus extra for drizzling, to create a luscious texture.

3. Shallot (½ cup, About 1 Large Shallot Bulb)

   - Adds a delicate, aromatic depth.

4. Salt (1 teaspoon)

   - To enhance the flavors.

5. Garlic (4 cloves), Pressed or Minced

   - For a delightful hint of garlic goodness.

6. Maple Syrup (1 teaspoon)

   - A touch of sweetness to balance the flavors.

7. Ground Nutmeg (⅛ teaspoon)

   - Adds a warm, nutty note.

8. Freshly Ground Black Pepper (To Taste)

   - For that perfect zing.

9. Vegetable Broth (3 to 4 cups, 24 to 32 ounces)

   - To achieve the desired consistency.

10. Butter (1 to 2 tablespoons, to taste)

   - For a luxurious finish.

Preparing Roasted Butternut Squash Soup

Step 1: Preheat and Roast

- Preheat your oven to a toasty 425 degrees Fahrenheit. Line a baking sheet with parchment paper. Place the butternut squash halves on the pan and drizzle each with a light coat of olive oil (about ½ teaspoon each). Sprinkle with salt and pepper. Roast, skin side down, for 40 to 50 minutes until the squash is tender and cooked through, allowing a slight browning of the skin and flesh for enhanced flavor.

Step 2: Sauté Shallots and Garlic

- In a large soup pot, heat 1 tablespoon of olive oil over medium heat until shimmering. Add the chopped shallot and 1 teaspoon of salt. Cook, stirring frequently, until the shallot softens and begins to develop golden edges (approximately 3 to 4 minutes). Add the garlic and cook until fragrant (about 1 minute). Then, transfer this aromatic mixture to your blender.

Step 3: Blend to Creamy Perfection

- Use a large spoon to scoop out the cooked butternut squash flesh into your blender, discarding the tough skin. Add maple syrup, nutmeg, and a few twists of freshly ground black pepper. Pour in 3 cups of vegetable broth, ensuring not txceed the maximum fill line of the container. Secure the lid and blend until the soup reaches an ultra-creamy, warm consistency.

Step 4: Adjust to Perfection

- If you prefer a slightly thinner soup, stir in the remaining cup of broth. Add 1 to 2 tablespoons of butter or olive oil for a velvety finish, adjusting to your taste. Taste and adjust salt and pepper as needed.

Serving Your Soup

- If the soup is piping hot from blending, serve it directly into bowls. If not, reheat in the soup pot over medium heat until steamy. Finish with a sprinkle of extra black pepper.

Recipe Notes

Safely Slicing Butternut Squash

- Use a sharp chef's knife and a non-slip cutting board. Cut off the top and bottom ends of the squash, then slice it in half from top to bottom, discarding the seeds with a large spoon.

Making It Dairy-Free/Vegan

- Substitute high-quality olive oil for butter to maintain a luxurious and lightly herbal flavor.

Storage Tips

- Leftover soup can be cooled to room temperature and stored in a suitable container in the refrigerator for up to 4 days. It often tastes even better on the following day. Alternatively, freeze for up to 3 months.

For a delightful taste of autumn, indulge in this creamy roasted butternut squash soup, which perfectly captures the essence of the season's flavors. Enjoy the comforting warmth and rich taste this classic recipe brings to your table.

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