Description
This Roasted Butternut Squash Soup recipe offers a creamy, comforting bowl of autumn warmth crafted without dairy cream. Roasting the squash enhances its natural sweetness and deepens flavor, while combined with shallots, garlic, and warming spices like nutmeg and maple syrup. The soup is blended smooth with vegetable broth and finished with butter for richness. Perfect as a cozy, nourishing starter or light meal, it’s both flavorful and easy to prepare.
Ingredients
Scale
Squash and Roasting
- 1 large butternut squash (about 3 pounds), halved vertically and seeds removed
- Olive oil, for drizzling (about 1 teaspoon total)
- 1 teaspoon salt
- Freshly ground black pepper, to taste
Sauté Base and Seasoning
- 1 tablespoon olive oil
- ½ cup chopped shallot (about 1 large shallot bulb)
- 4 garlic cloves, pressed or minced
- 1 teaspoon maple syrup
- ⅛ teaspoon ground nutmeg
Soup and Finishing
- 3 to 4 cups (24 to 32 ounces) vegetable broth, as needed
- 1 to 2 tablespoons butter, to taste
Instructions
- Preheat and Prepare Squash: Preheat your oven to 425°F (220°C) and line a rimmed baking sheet with parchment paper. Place the halved butternut squash cut side down on the pan. Drizzle each half with about ½ teaspoon olive oil and rub it over the inner flesh. Sprinkle with salt and freshly ground black pepper.
- Roast the Squash: Roast the squash face down for 40 to 50 minutes until the flesh is tender and easily pierced with a fork. The edges and skin may brown, adding flavor. Remove from the oven and let cool for about 10 minutes until you can handle it safely.
- Sauté Shallots and Garlic: In a large soup pot, warm 1 tablespoon olive oil over medium heat until shimmering. Add the chopped shallots and 1 teaspoon salt. Cook, stirring frequently, until softened and beginning to caramelize, about 3 to 4 minutes. Add the minced garlic and cook for 1 minute until fragrant, stirring constantly to avoid burning. Remove from heat.
- Prepare for Blending: Transfer the shallot and garlic mixture to a blender. Scoop the roasted butternut squash flesh into the blender, discarding the tough skin. Add the maple syrup, ground nutmeg, and a few twists of freshly ground black pepper.
- Add Broth and Blend: Pour in 3 cups of vegetable broth, ensuring not to exceed your blender’s maximum fill line. Close the lid securely and blend on high or use the soup preset, if available, taking care to allow steam to escape safely. Blend until the soup is ultra creamy and warmed through. If necessary, blend in batches.
- Adjust Consistency and Seasoning: If the soup is too thick, stir in the remaining 1 cup of broth. Add 1 to 2 tablespoons of butter or olive oil to taste, blending again for a smooth finish. Taste and adjust salt and pepper as needed.
- Heat and Serve: If the soup isn’t hot enough after blending, pour it back into the soup pot. Warm over medium heat, stirring often, until steaming hot. Serve the soup topped with extra freshly ground black pepper if desired.
Notes
- This soup is naturally creamy without adding cream or dairy—perfect for those avoiding lactose.
- Roasting the squash not only softens it but adds a caramelized depth of flavor.
- Leftover soup tastes even better the next day once flavors meld.
- Yields about 4 large bowls or approximately 6 cups of soup.
- You can use an immersion blender directly in the pot instead of a stand blender to reduce dishes.
Nutrition
- Serving Size: 1.5 cups
- Calories: 155
- Sugar: 6.9 g
- Sodium: 1245 mg
- Fat: 6.8 g
- Saturated Fat: 2.4 g
- Unsaturated Fat: 4.4 g
- Trans Fat: 0 g
- Carbohydrates: 24.3 g
- Fiber: 3.7 g
- Protein: 2.7 g
- Cholesterol: 7.6 mg
