Luscious, Roasted Butternut Squash Soup
Calling all Kitchen Conquerors! This soup will blow those canned varieties right out of the pantry with its rich, cozy, caramelized goodness!
Simple Ingredients, Big Flavor
Let's keep it real and let that butternut squash shine! This soup’s starring lineup is just eight pantry-friendly ingredients: butternut squash, olive oil, a touch of butter, shallot, garlic, veggie broth, a splash of maple syrup, and a pinch of nutmeg for that cozy, fall-spiced finish.
Butter Beats Cream, Hands Down
A dab of butter makes this soup dreamy and velvety without the heaviness of cream. Want a vegan option? Olive oil’s got you covered! You’ll still get a creamy, luscious texture—no dairy needed. It’s my go-to trick from my tomato soup playbook, and trust me, it’s a game-changer. Once you try this butternut squash soup, boxed soups will be a distant memory.
Roasting for Flavor That Packs a Punch
This isn’t just any soup—roasting the squash brings out its caramelized, natural sweetness. And guess what? No peeling and chopping marathon here! Just slice that squash, roast it up, and let the magic happen. Meanwhile, start sautéing that shallot and garlic for a savory base that’ll have you sniffing the air like a kitchen wizard.
Serve Now or Save It for Later
Ingredients
- 1 large butternut squash (about 3 pounds), halved vertically and seeds removed.
- 1 tablespoon olive oil, plus more for drizzling
- ½ cup chopped shallot (about 1 large shallot bulb)
- 1 teaspoon salt
- 4 garlic cloves, pressed or minced
- 1 teaspoon maple syrup
- ⅛ teaspoon ground nutmeg
- Freshly ground black pepper, to taste
- 3 to 4 cups (24 to 32 ounces) vegetable broth, as needed
- 1 to 2 tablespoons butter, to taste
Instructions
- 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.
- 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.
- 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).
- 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).
- 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.
- 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.
- 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.