Description

Roasted Butternut Squash Soup is a creamy, comforting, and flavor-packed fall recipe. Roasting the squash adds depth while garlic, shallots, and a hint of nutmeg bring it all together in a smooth and nourishing soup. Great for meal prep, holidays, or cozy dinners.

Ingredients

Scale

1 large butternut squash (about 3 pounds), halved and seeds removed

1 tablespoon olive oil, plus more for drizzling

1/2 cup chopped shallot (about 1 large shallot)

1 teaspoon salt

4 garlic cloves, minced

1 teaspoon maple syrup

1/8 teaspoon ground nutmeg

Freshly ground black pepper, to taste

3 to 4 cups vegetable broth

1 to 2 tablespoons butter or olive oil

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Instructions

Preheat and prepare the squash: Preheat your oven to 425 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper. Place the butternut squash halves cut-side up on the sheet and drizzle with olive oil. Rub to coat evenly and season with salt and pepper.
Roast the squash: Flip the squash halves cut-side down and roast for 40 to 50 minutes, or until completely tender. Some browning on the skin and flesh is a good sign—it adds flavor.
Sauté the aromatics: While the squash cools, heat 1 tablespoon olive oil in a soup pot over medium heat. Add chopped shallot and 1 teaspoon salt. Cook for 3 to 4 minutes until softened and slightly golden. Stir in the garlic and cook for about a minute until its aroma is released.
Blend the soup: Scoop out the roasted squash flesh and discard the skin. Add the squash, shallot mixture, maple syrup, nutmeg, and black pepper into a blender. Pour in 3 cups of vegetable broth. Blend until creamy and smooth.
Adjust the consistency: If the soup is too thick, blend in up to 1 more cup of broth. Add butter or olive oil to taste and blend again. Adjust salt and pepper as needed.
Reheat if necessary: If the soup isn’t hot enough after blending, return it to the pot and warm over medium heat, stirring occasionally.

Notes

For a vegan version, substitute butter with olive oil. Freeze leftovers for up to 3 months. For extra creaminess, stir in a splash of coconut milk

Nutrition

Serving Size: 1 cup
Calories: 180
Sugar: 6g
Carbohydrates: 28g
Protein: 2g