With the temperatures dropping, it’s finally acceptable to whip out our favorite soup recipes. One of our go-to recipes is roasted butternut squash soup and it comes from the Instagram account cookieandkate.
This recipe is so easy to make and it’s the perfect fall soup. It’s great for Thanksgiving dinner or for any day of the week. We love to pair it with a grilled cheese sandwich. The recipe makes about 4 servings, but you can double the recipe and freeze it for next time.
- 1 large butternut squash (about 3 pounds)
- 1 tablespoon olive oil
- 1/2 cup chopped shallot
- 4 garlic cloves
- 1 teaspoon of salt
- 1 teaspoon maple syrup
- 1/8 teaspoon ground nutmeg
- black pepper to taste
- 3 to 4 cups vegetable broth
- 1 to 2 tablespoons butter (optional)
- Start by preheating your oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper.
- Cut the butternut squash vertically in half and lightly drizzle it with olive oil. Rub the olive oil on the inside and put some salt and pepper on the squash.
- Flip the squash face down and cook it for about 40 to 50 minutes, until it’s soft (the skin will start to brown, which is what you want). Put the squash aside until it cools and you can work with it.
- In a large pot warm 1 tablespoon olive oil over medium heat until it simmers. Add the chopped shallot and 1 teaspoon of salt. Stir it often and wait for the shallot to turn golden, which should take around 3 to 4 minutes. Add the garlic and cook it for about 1 minute, stirring it. When it’s done move the shallots and garlic to your blender.
- Spoon the butternut squash into the blender and add maple syrup, nutmeg, and a couple of twists of ground pepper.
- Pour in 3 cups of vegetable broth.
- Make sure to fasten the lid and blend on high. You can stop when your soup is creamy and warmed. If your soup seems a bit thick, add more broth.
- Add 1 to 2 tablespoons of butter or olive oil to taste and then blend. Add more salt and pepper if needed.