The Best Creamy Roasted Butternut Squash Soup Recipe
This comforting soup features roasted butternut squash blended with sautéed shallots, garlic, vegetable broth, and spices to create an incredibly creamy and flavorful dish.
Equipment
- Oven
- Baking sheet
- Parchment paper
- Large soup pot
- Blender
- Large Spoon
- Serving bowls
Ingredients
Main Ingredients
- 1 large (about 3 pounds) butternut squash halved vertically and seeds removed
- 1 tablespoon olive oil plus more for drizzling
- ½ cup shallot chopped (about 1 large shallot bulb)
- 1 teaspoon salt
- 4 garlic cloves pressed or minced
- 1 teaspoon maple syrup
- ⅓ teaspoon ground nutmeg
- freshly ground black pepper to taste
- 3 to 4 cups vegetable broth as needed
- 1 to 2 tablespoons butter to taste
Instructions
Instructions
- Preheat oven to 425°F. Line a baking sheet, place halved butternut squash on it, drizzle with olive oil, and season with salt and pepper.
- Roast the squash face down for 40-50 minutes until tender, then set aside to cool for about 10 minutes.
- While squash roasts, warm olive oil in a soup pot over medium heat. Sauté shallot and 1 teaspoon salt for 3-4 minutes until softened, then add garlic and cook for 1 minute until fragrant. Transfer mixture to a blender.
- Scoop the roasted butternut squash flesh into the blender. Add maple syrup, nutmeg, black pepper, and 3 cups of vegetable broth, blending in batches if needed.
- Secure the lid and blend on high until the soup is ultra creamy and warmed through.
- If desired, stir in the remaining broth, then add butter and blend again. Adjust seasoning with more salt and pepper to taste.
- Serve the soup hot. If not already hot from blending, warm it in a pot over medium heat, stirring often. Garnish with black pepper if desired.
Notes
For ease, use a medium skillet instead of a soup pot if your blender has a soup preset. If using an immersion blender, follow instructions for blending directly in the pot. You may need to blend the soup in batches, adding remaining broth as needed. Browning of the squash during roasting adds good flavor.