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Roasted Butternut Squash Soup Recipe

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4.2 from 7 reviews

This rich and creamy Roasted Butternut Squash Soup features tender, caramelized squash roasted to perfection, combined with shallots, garlic, and warm spices for a comforting and flavorful dish. Blended smooth with vegetable broth and finished with a touch of butter, it’s an easy, delicious soup perfect for fall or anytime you crave cozy goodness.

Ingredients

Main Ingredients

  • 1 large butternut squash (about 3 lb), halved lengthwise and seeded
  • 1 tbsp olive oil, plus more for the squash
  • ½ cup chopped shallot
  • 4 minced garlic cloves
  • 1 tsp salt
  • Black pepper to taste
  • 1 tsp pure maple syrup
  • ⅛ tsp ground allspice
  • 3–4 cups vegetable broth
  • 1–2 tbsp unsalted butter

Instructions

  1. Roast the Squash: Preheat the oven to 425°F (220°C) and line a rimmed baking sheet with parchment. Rub the cut sides of the butternut squash with a little olive oil, then place the squash cut-side down on the sheet. Roast for 40 to 50 minutes, until the squash is very tender when pierced with a fork.
  2. Sauté Aromatics: In a soup pot, heat 1 tablespoon of olive oil over medium heat. Add the chopped shallot and salt, cooking until the shallot softens and becomes translucent, about 3 to 5 minutes. Add the minced garlic and cook for an additional 30 seconds until fragrant, being careful not to burn the garlic.
  3. Combine and Blend: Scoop the roasted butternut squash flesh out of the skins and add it to the pot with the shallots and garlic. Stir in the pure maple syrup, ground allspice, black pepper, and 3 cups of vegetable broth. Using an immersion blender, puree the mixture until completely smooth. Stir in 1 to 2 tablespoons of unsalted butter and add more broth as needed to reach your preferred soup consistency.
  4. Warm and Season: Gently warm the soup over low heat, stirring occasionally, and adjust the seasoning with additional salt and pepper if needed. Serve hot and enjoy.

Notes

  • Start with 3 cups of vegetable broth for a thicker, more concentrated soup. Add more broth if a thinner consistency is desired.
  • You can substitute unsalted butter with a vegan butter or olive oil to keep it dairy-free.
  • For extra richness, a splash of cream or coconut milk can be added before serving.
  • Leftover soup freezes well for up to 3 months.
  • To enhance flavor, sprinkle roasted pepitas or toasted nuts as garnish.

Find it online: https://lauracooks.com/roasted-butternut-squash-soup-recipe/