Description
Creamy, comforting, and perfect for a chilly evening. This simple soup is a fall favorite, easily customizable to your taste.
Ingredients
Units
Scale
- 1 lbs (1 kg) butternut squash
- 4 cups (946 ml) vegetable broth
- 1 Tbsp extra virgin olive oil
- 1 medium shallot
- 3 cloves garlic
- 1/2 tsp maple syrup
- 1/2 tsp honey
- 1 tsp salt
- 1 Tbsp butter
- 1/2 tsp nutmeg
- Black pepper
- Salt
- Thyme
Instructions
- Preheat oven to 425°F (218°C).
- Cut the butternut squash in half, rub the insides with olive oil and black pepper.
- Place squash halves face down on a parchment paper-lined baking tray.
- Roast for 45 minutes.
- Meanwhile, heat 1 Tbsp of olive oil in a soup pot until glistening and add diced shallot.
- Cook for 3-4 minutes, or until the shallot is caramelized.
- Add garlic and cook until fragrant.
- Scoop out the soft insides of the roasted squash and add to the soup pot.
- Add vegetable broth, nutmeg, honey, maple syrup, salt, and pepper. Simmer for 15-20 minutes, stirring occasionally.
- Use an immersion blender to blend the soup until smooth.
- Add butter and let it melt into the soup.
- Serve with black pepper and garnish with fresh thyme.
Notes
- For richer flavor, roast the squash until slightly caramelized, about 50-60 minutes.
- Coconut milk can be substituted for some or all of the vegetable broth for a creamier, richer soup.
- Store leftover soup in an airtight container in the refrigerator for up to 4 days; it may thicken slightly upon cooling.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Category: Soup
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 250
- Sugar: 10
- Sodium: 300
- Fat: 12
- Saturated Fat: 7
- Unsaturated Fat: 4
- Carbohydrates: 35
- Fiber: 5
- Protein: 4
- Cholesterol: 15