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Creamy Roasted Butternut Squash Soup Recipe

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4.2 from 8 reviews

This Roasted Butternut Squash Soup is a creamy, comforting blend of naturally sweet roasted butternut squash, shallots, garlic, and warming spices. The squash is roasted to intensify its flavor and then blended with vegetable broth and a touch of butter for richness. This soup is perfect for chilly days and offers a silky texture with a hint of maple syrup and nutmeg, making it a cozy, flavorful dish that’s both wholesome and satisfying.

Ingredients

Squash

  • 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

  • 1 tablespoon olive oil
  • ½ cup chopped shallot (about 1 large shallot bulb)
  • 1 teaspoon salt
  • 4 garlic cloves, pressed or minced

Additional Flavorings & Liquids

  • 1 teaspoon maple syrup
  • ⅛ teaspoon ground nutmeg
  • 3 to 4 cups (24 to 32 ounces) vegetable broth, as needed
  • 1 to 2 tablespoons butter, to taste

Instructions

  1. 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 prepared baking sheet. Lightly coat the flesh with about ½ teaspoon olive oil per half, rubbing it in evenly, then sprinkle with salt and freshly ground black pepper.
  2. Roast the Squash: Roast the squash for 40 to 50 minutes, until tender and cooked through. The skin and flesh may brown slightly, which adds flavor. Remove from the oven and let it cool for about 10 minutes until it’s safe to handle.
  3. Sauté Shallot and Garlic: Meanwhile, heat 1 tablespoon olive oil in a large soup pot over medium heat until shimmering. Add the chopped shallot and 1 teaspoon salt, cooking while stirring constantly until the shallots soften and start to turn golden, about 3 to 4 minutes. Add the minced garlic and cook for another minute until fragrant, stirring frequently. Remove from heat and transfer the mixture to a blender.
  4. Scoop and Prepare Squash for Blending: Using a large spoon, carefully scoop the roasted butternut squash flesh from the skin and add it to the blender with the shallot mixture. Discard the skin. Add the maple syrup, nutmeg, and several twists of freshly ground black pepper. Pour in 3 cups of vegetable broth, being cautious not to exceed the blender’s maximum fill line. Blend in batches if necessary.
  5. Blend the Soup: Secure the blender lid tightly and blend on high (or use the soup preset if your blender has one), careful to avoid hot steam escaping. Blend until the soup is creamy, smooth, and heated through.
  6. Adjust Consistency and Flavor: If the soup is too thick, stir in the remaining broth to thin it out. Add 1 to 2 tablespoons of butter or olive oil to enrich the texture, then blend again to combine. Taste and adjust seasoning with more salt and pepper as needed.
  7. Reheat if Needed and Serve: If the soup is not hot enough after blending, pour it back into the soup pot and gently warm over medium heat, stirring often, until steaming hot. Serve the soup in bowls and optionally top with extra freshly ground black pepper.

Notes

  • To simplify blending and reduce dishes, use an immersion blender directly in the soup pot if preferred.
  • The roasting process enhances the natural sweetness of the squash, adding depth to the soup’s flavor.
  • Feel free to substitute butter with olive oil for a dairy-free version.
  • For thinner consistency, add vegetable broth gradually until desired thickness is reached.
  • Storing leftover soup in an airtight container in the refrigerator is ideal for up to 3 days.

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