Roasted Butternut Squash Soup

Ingredients

• 1 large butternut squash (about 3 lbs), halved vertically and seeds removed
• 1 tbsp olive oil, plus more for drizzling
• ½ cup chopped shallot (about 1 large shallot bulb)
• 1 tsp salt
• 4 garlic cloves, pressed or minced
• 1 tsp maple syrup
• ⅛ tsp ground nutmeg
• Freshly ground black pepper, to taste
• 3 to 4 cups vegetable broth, as needed
• 1 to 2 tbsp butter, to taste

Instructions

1. Preheat oven — Heat oven to 425°F and line a rimmed baking sheet with parchment paper.
2. Roast the squash — Place squash halves on the pan, drizzle each with ½ tsp olive oil, and rub over the inside. Sprinkle with salt and pepper. Roast face-down for 40–50 minutes until tender and cooked through (browning is good for flavor).
3. Cool slightly — Let squash cool about 10 minutes until handleable.
4. Sauté aromatics — Heat 1 tablespoon olive oil in a large soup pot over medium heat until shimmering. Add chopped shallot with 1 tsp salt and cook until softened and golden at the edges, 3–4 minutes. Add garlic and cook until fragrant, about 1 minute.
5. Blend — Transfer shallot mixture to a stand blender. Scoop butternut squash flesh into the blender, discarding skin. Add maple syrup, nutmeg, black pepper, and 3 cups vegetable broth.
6. Blend until smooth — Blend on high until ultra creamy. Add remaining 1 cup broth to thin if desired.
7. Finish — Add 1–2 tablespoons butter to taste and blend well. Taste and adjust salt and pepper as needed.
8. Serve — Serve hot, garnished with freshly ground black pepper. Optional: toasted pepitas for garnish.

Notes

• Leftovers taste better — Even more flavorful the next day.
• Dairy-free — Substitute olive oil for the butter.
• Storage — Refrigerate up to 4 days or freeze up to 3 months.
• Immersion blender — If using one, cook all ingredients in the pot for 15–20 minutes before blending directly in the pot.

Tags: #recipe #soup #butternutsquash #fall #vegetarian #vegan-adaptable