Soups & Stewscookieandkate4.8
Roasted Butternut Squash Soup
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.
👥 4 Servings⏱️ Prep & Cook: 1h 5m⏳ Prep: 10 min🔥 Cook: 55 min👤 Cookie and Kate📖 cookieandkate
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●baking sheet
- ●oven
- ●skillet
- ●pot
- ●blender
- ●bowl
📝 Preparation Steps
1
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 ½ teaspoon each). Rub the oil over the inside of the squash and sprinkle it with salt and pepper.
large butternut squash (about 3 pounds), halved vertically* and seeds removed1olive oil, plus more for drizzling1 tablespoonsalt1 teaspoon
2
Turn the squash face down and roast until it is tender and completely cooked through, about 40 to ⏱️ 50 minutes (don’t worry if the skin or flesh browns—that’s good for flavor). Set the squash aside until it’s cool enough to handle, about ⏱️ 10 minutes.
3
Meanwhile, in a large soup pot, warm 1 tablespoon olive oil over medium heat until shimmering (if your blender has a soup preset, use a medium skillet to minimize dishes.) 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. Transfer the contents to your stand blender (see notes on how to use an immersion blender instead).
olive oil, plus more for drizzling1 tablespoonsalt1 teaspoon
4
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, being careful not to fill the container past the maximum fill line (you can work in batches if necessary, and stir in any remaining broth later).
large butternut squash (about 3 pounds), halved vertically* and seeds removed1maple syrup1 teaspoonFreshly ground black pepper, to taste
5
Securely fasten the lid. Blend on high (or select the soup preset, if available), being careful to avoid hot steam escaping from the lid. Stop once your soup is ultra creamy and warmed through.
6
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.
to 2 tablespoons butter, to taste1olive oil, plus more for drizzling1 tablespoonsalt1 teaspoon
7
If your soup is piping hot from the blending process, you can 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’s nice and steamy. I like to top individual bowls with some extra black pepper.
Nutrition Facts
calories
155 calories
fat Content
6.8 g
fiber Content
3.7 g
sugar Content
6.9 g
sodium Content
1244.8 mg
protein Content
2.7 g
trans Fat Content
0 g
cholesterol Content
7.6 mg
carbohydrate Content
24.3 g
saturated Fat Content
2.4 g
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