Ah, butternut squash soup—it’s like a warm hug on a crisp fall evening, isn’t it? Imagine the leaves crunching underfoot as you gather ingredients, the sweet aroma of roasting squash wafting through your kitchen. This recipe? It’s like finding a forgotten sweater that still fits perfectly, cozy and unexpectedly delightful.
Steps
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. Halve a large butternut squash and remove the seeds. Drizzle the cut sides with olive oil, rub it in, and season with salt and pepper.
- Place the squash halves cut side down on the baking sheet and roast for 40 to 50 minutes, until the flesh is tender and slightly caramelized. Let it cool for about 10 minutes before handling.
- While the squash is cooling, heat olive oil in a large pot over medium heat. Add chopped shallot and salt, cooking until the shallot softens and starts to turn golden, about 3 to 4 minutes. Add minced garlic and cook for another minute, stirring frequently.
- Transfer the sautéed shallot and garlic to a blender. Scoop the roasted squash flesh into the blender, discarding the skins. Add maple syrup, nutmeg, and black pepper, followed by 3 cups of vegetable broth.
- Secure the blender lid and blend on high until the mixture is smooth and creamy. If your blender has a soup preset, use that setting for optimal results.
- If the soup is too thick, add more broth to achieve your desired consistency. Incorporate butter or olive oil to enhance the flavor, and adjust the seasoning with additional salt and pepper if needed.
- If the blending process didn’t heat the soup enough, pour it back into the pot and warm it over medium heat, stirring until it’s steaming. Serve in bowls, garnishing with black pepper or toasted pepitas if desired.
Ingredients
- 1 large butternut squash (approximately 3 pounds), halved and seeds removed
- 1 tablespoon olive oil, plus extra for drizzling
- ½ cup chopped shallot (about 1 large shallot)
- 1 teaspoon salt
- 4 garlic cloves, minced or pressed
- 1 teaspoon maple syrup
- ? teaspoon ground nutmeg
- Freshly ground black pepper, to taste
- 3 to 4 cups vegetable broth (24 to 32 ounces), as needed
- 1 to 2 tablespoons butter, or as per preference
FAQ
- Can I make this soup vegan or dairy-free?
- Yes, you can easily make this soup vegan or dairy-free by replacing the butter with high-quality olive oil. This substitution will still provide a luxurious and lightly herbal taste.
- How should I store leftover butternut squash soup?
- Allow the soup to cool to room temperature before transferring it to a storage container. You can refrigerate it for up to four days, during which the flavors will continue to develop, enhancing the taste.
- What is the best blending method for this soup?
- Using a stand blender is recommended for the creamiest texture. Transfer roasted butternut squash and sautéed shallots and garlic to the blender, add the rest of the ingredients, and blend until smooth. If you have a high-performance blender with a soup preset, you can serve it straight from the blender.
- Is it necessary to peel the butternut squash before roasting?
- No, peeling is not necessary. Roasting the squash with the skin on enhances the flavor. Once roasted, you can easily scoop out the tender squash flesh and discard the skin.
- Can I prepare this soup ahead of time?
- Absolutely! This soup is a great make-ahead dish. It often tastes even better the next day, making it a perfect option for pre-holiday meal preparation. Reheat it in your blender or on the stove before serving.
Tips
- Roast for Enhanced Flavor: Roasting the butternut squash intensifies its natural sweetness and adds a caramelized depth to the soup. This method saves time as you don’t need to peel and chop the squash beforehand.
- Use Butter Instead of Cream: Incorporate a small amount of butter to enhance the soup’s flavor without the heaviness of cream. This trick keeps the soup rich and creamy, while also making it suitable for a vegetarian diet. Substitute with high-quality olive oil for a vegan option.
- Blend for Creaminess: For the best texture, use a stand blender instead of an immersion blender. This ensures a smoother and creamier soup, as immersion blenders can sometimes leave the texture gritty.
- Prepare in Advance: Make the soup a day ahead to allow the flavors to meld, enhancing the taste. Reheat it in a pot on the stove or using the blender before serving. This makes it an excellent choice for a stress-free holiday meal.
Equipment
- Stand Blender: A high-performance stand blender is recommended for achieving ultra-creamy soup. Brands like Vitamix, Blendtec, or KitchenAid are suggested.
- Rimmed Baking Sheet: Useful for roasting the butternut squash.
- Parchment Paper: For lining the baking sheet to prevent sticking and make cleanup easier.
- Chef’s Knife: A sharp knife is essential for safely slicing the butternut squash.
- Cutting Board: A slip-free cutting board is recommended for safety while cutting the squash.
