Ingredients: |
Ingredients: 1 large butternut squash (3lbs), halved vertically* & seeds removed
1 Tbsp olive oil, + more for drizzling
½ cup chopped shallot (1 large shallot bulb)
1 tsp salt
4 garlic cloves, pressed or minced
1 tsp maple syrup
⅛ tsp ground nutmeg
Freshly ground black pepper, to taste
3-4 cups (24-32 oz) vegetable broth
1-2 Tbsp butter, to taste
*HOW TO SAFELY SLICE YOUR BUTTERNUT SQUASH: You’ll need a sharp chef’s knife and slip-free cutting board. Use knife to cut off tip-top and very bottom ends of squash. Stand squash upright with thickest flat side as base. Carefully slice through from top to bottom to divide in half. Lastly, use large spoon to scoop out seeds; discard them.
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Directions: |
Directions:Preheat oven to 425º; line baking sheet with parchment paper. Place butternut squash on pan; drizzle each half with just enough olive oil to lightly coat the squash on inside (½ tsp each). Rub oil over inside of squash; sprinkle with salt & pepper.
Turn squash face down; roast until it is tender & completely cooked through, 40-50 min (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 min.
Meanwhile, in a large soup pot, warm 1 Tbsp olive oil over med heat until shimmering (if your blender has a soup preset, use a med skillet to minimize dishes.) Add chopped shallot and 1 tsp salt. Cook, stirring often, until the shallot has softened and is starting to turn golden on the edges, 3-4 min. Add garlic; cook until fragrant, 1 min, stirring frequently. Transfer contents to stand blender.
Use large spoon to scoop butternut squash flesh into blender. Discard the tough skin. Add maple syrup, nutmeg and a few twists of freshly ground black pepper to blender. Pour in 3 cups vegetable broth, being careful not to fill container past maximum fill line (you can work in batches if necessary, and stir in any remaining broth later).
Securely fasten the lid. Blend on high, being careful to avoid hot steam escaping from 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 1-2 Tbsp butter or olive oil, to taste; blend well. Taste & stir in more salt & pepper, if necessary.
If your soup is piping hot from blending process, pour it into serving bowls. If not, pour it back into soup pot & warm soup over med heat, stirring often, until it’s nice and steamy. Top individual bowls with some extra black pepper. |
This recipe for Butternut Squash Soup-Roasted is from