Go Back

Roasted Butternut Squash Soup

This delightful Roasted Butternut Squash Soup is perfect for chilly evenings, blending creamy butternut squash with aromatic flavors for a comforting dish.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Appetizer, Soup
Cuisine: American, Comfort Food
Calories: 175
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 large butternut squash (about 3 pounds) This juicy and smooth squash is the star of the dish.
  • 1 tablespoon olive oil, plus more for drizzling Golden oil adds flavor while caramelizing the squash.
  • ½ cup chopped shallot (about 1 large shallot bulb) Enhances overall flavor with a slightly sweet punch.
  • 1 teaspoon salt Elevates all flavors in the soup.
  • 4 cloves garlic, pressed or minced Adds a sweet, pungent aroma.
  • 1 teaspoon maple syrup Pairs beautifully with the squash.
  • ⅛ teaspoon ground nutmeg Contributes a distinct flavor that balances the sweetness.
  • to taste none freshly ground black pepper Adds a necessary kick of flavor.
  • 3 to 4 cups vegetable broth Savory base for achieving creamy consistency.
  • 1 to 2 tablespoons butter, to taste For added richness and flavor.

Method
 

Preparation
  1. Preheat your oven to 425 degrees Fahrenheit and line a rimmed baking sheet with parchment paper.
  2. Halve the butternut squash, drizzle each half with olive oil, rub it over the flesh, and sprinkle generously with salt and pepper.
  3. Roast the squash face down for 40 to 50 minutes until tender. Allow to cool for 10 minutes.
Cooking
  1. Heat 1 tablespoon of olive oil in a large soup pot over medium heat. Add chopped shallots and 1 teaspoon of salt. Cook until softened and golden, about 3 to 4 minutes.
  2. Add minced garlic and cook for another minute.
  3. Transfer the shallot and garlic mixture to a blender. Scoop in the roasted squash, then add maple syrup, ground nutmeg, black pepper, and 3 cups of vegetable broth.
  4. Blend on high until creamy and smooth. Adjust thickness with remaining broth if needed.
  5. Blend in 1 to 2 tablespoons of butter until mixed. Taste and adjust seasoning with salt and pepper.
  6. Serve hot, either directly from the blender or warmed in the pot.

Notes

Optionally add cream for richness and experiment with spices like cinnamon or cayenne. For vegan, swap butter for a plant-based alternative.