Roasted Butternut Squash Soup
READY IN ONE HOUR SERVES FOUR
There’s something so satisfying about curling up with a warm bowl of homemade soup in the wintertime. It warms you up from the inside out! This super creamy roasted butternut squash soup recipe, adapted from cookieandkate.com, freezes well and is even better the next day as leftovers. Plus, you can easily make it dairy-free with a couple simple swaps. We recommend serving with your favorite crusty bread or homemade croutons. Enjoy!
INGREDIENTS 1 large butternut squash (about 3 pounds), scrubbed clean and sliced in half vertically* with seeds scooped out and discarded 1 tablespoon olive oil, plus more for drizzling (can substitute avocado oil) ½ cup chopped shallot (about one large shallot bulb)
INSTRUCTIONS Preheat the oven to 425 degrees Fahrenheit and line a rimmed baking sheet with parchment paper. Place the butternut squash on the pan and drizzle each half with just enough olive oil to lightly coat the squash on the inside (about ½ teaspoon each). Rub the oil over the inside of the squash and sprinkle it with salt and pepper. Turn the squash face down and roast until it is tender and completely cooked through, about 40 to 50 minutes (don’t worry if the skin or flesh browns — that’s good for flavor). Set the squash aside until it’s cool enough to handle, about 10 minutes. Meanwhile, in a large soup pot, warm 1 tablespoon olive oil over medium heat until immering (if your blender has a soup preset, use a medium skillet to minimize dishes.) Add the chopped shallot and 1 teaspoon salt. Cook, stirring often, until the shallot has softened and is starting to turn golden on the edges, about 3 to 4 minutes. Add the garlic and cook until fragrant, about 1 minute, stirring frequently. Transfer the contents to your stand blender. Use a large spoon to scoop the butternut squash flesh (no skin) into your blender. Add the maple syrup, nutmeg and a few twists of freshly ground black pepper to the blender. Pour in three cups of the broth (you can work in batches if necessary and stir in any remaining broth later). Securely fasten the lid, and blend on high, being careful to avoid hot steam escaping from the lid. Stop once your soup is ultra creamy and warmed through. If you would like to thin out your soup a bit more, stir in the remaining cup of broth. Add the butter and blend well. Taste and stir in more salt and pepper, if necessary. If your soup is piping hot from the blending process, you can pour it into serving bowls. If not, pour it back into your soup pot and warm the soup over medium heat until it’s nice and steamy, but not simmering. Serve, and enjoy!
1
2
1 teaspoon salt
3
4 garlic cloves, pressed or minced
1 teaspoon maple syrup
⅛ teaspoon ground nutmeg
Freshly ground black pepper, to taste
4
3-4 cups vegetable broth, as needed (can substitute chicken broth)
1-2 tablespoons butter (can substitute olive oil)
5
Roasted pepitas (green pumpkin seeds), freshly ground black pepper, pomegranate arils, chopped parsley, a drizzle of cream (or coconut milk for dairy-free) and/or crusty bread for serving
6
7
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