Description
This roasted butternut squash soup is creamy, comforting, and full of rich flavor. Roasting the squash enhances its natural sweetness, and the addition of onion, garlic, and carrots gives it depth and balance. It’s perfect for chilly days and makes a delicious, wholesome meal or starter.
Ingredients
- 1 large butternut squash (about 3 pounds), halved and seeds removed
- 1 tablespoon olive oil, plus more for brushing
- 1 medium yellow onion, chopped
- 2 medium carrots, peeled and chopped
- 4 garlic cloves, pressed or minced
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- 1 tablespoon maple syrup
- 4 cups vegetable broth
- 2 tablespoons unsalted butter (optional)
- Freshly ground black pepper, to taste
Instructions
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Brush the cut sides of the butternut squash with olive oil and place them cut-side down on the prepared baking sheet.
- Roast for 40 to 50 minutes, until the squash is tender and easily pierced with a fork. Set aside to cool slightly.
- In a large soup pot over medium heat, warm 1 tablespoon of olive oil. Add the chopped onion and carrot and cook, stirring occasionally, until softened, about 8 to 10 minutes.
- Add the garlic, salt, cinnamon, and nutmeg, and cook for another minute, stirring constantly.
- Scoop the flesh from the roasted squash into the pot. Discard the skin.
- Add the maple syrup and vegetable broth. Stir to combine and bring the mixture to a simmer.
- Let it simmer for about 10 minutes, then remove from heat.
- Using an immersion blender (or working in batches with a blender), blend the soup until completely smooth.
- If using, stir in the butter until melted. Season with salt and freshly ground black pepper to taste.
- Serve hot, optionally garnished with a swirl of cream or a sprinkle of seeds.
Notes
- Make it vegan by omitting the butter or using a plant-based alternative.
- This soup freezes well for up to 3 months.
- Great as a starter or served with crusty bread for a light meal.
- Roasting the squash brings out its natural sweetness.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Soup
- Method: Roasting, Blending
- Cuisine: American
Nutrition
- Serving Size: 1 ½ cups
- Calories: 220
- Sugar: 9g
- Sodium: 500mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 10mg
