Spoonful of Comfort: Roasted Butternut Squash SoupPosted by Shannen Harden on
With the cold months quickly approaching, there is nothing better than a warm cup of soup to beat the chill. This easy butternut squash soup is also a great option for a make-ahead selection! Holiday table real estate is always limited, so consider serving this soup in a side dish or as an appetizer.
Let's get to cooking!
What you'll need:
- 1 large butternut squash prepped to be halved vertically with the seeds removed.
- 2 tablespoons olive oil
- ½ cup chopped shallot
- 1 tablespoon salt
- 4 garlic cloves, pressed or minced
- 1 teaspoon maple syrup
- 1/8 teaspoon ground nutmeg
- Ground black pepper
- 3 to 4 cups vegetable broth
- 1 to 2 tablespoons butter, to taste
- Preheat the oven to 425 degrees and cover the baking sheet with parchment paper. Place two halved squashes onto the pan cut side up and drizzle each half with olive oil. Rub the oil over the inside of the squash and sprinkle with salt and pepper.
- Turn the squash face down and roast until it is tender and completely cooked through, about 40 to 50 minutes. Leave squash to the side until it’s cool enough to handle.
- In a large soup pot, heat 1 tbsp. of olive oil over medium heat. Add a chopped shallot and sauté until golden brown. Add the garlic and cook until aromatic. Transfer the contents to a blender.
- Use a large spoon to scoop the butternut squash flesh (inside) into your blender. Discard the tough outer skin. Add maple syrup, nutmeg and a few twists of freshly ground black pepper to the blender. Pour in 3 cups vegetable broth.
- Securely fasten the lid. Blend on high, careful to avoid steam escaping from the lid. Stop once your soup is ultra-creamy and warmed through.
- For a thinner soup, stir in the remaining cup of broth. Add 1 to 2 tablespoons butter or olive oil, to taste, and blend well until combined.
HOW TO SAFELY PREPARE YOUR BUTTERNUT SQUASH: You’ll need a sharp knife and a cutting board. Use the knife to cut off the tip-top and very bottom ends of the squash. Stand the squash upright with the thickest flat side as the base. Carefully slice through it from top to bottom to divide it in half. Lastly, use a large spoon to scoop out the seeds and discard them.
STORAGE SUGGESTIONS: Let leftover soup cool to room temperature before transferring it to a proper storage container and refrigerating it for up to 4 days (leftovers taste even better the next day!) or, freeze this soup for up to 2 months.
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