Roasted Butternut Squash Soup Recipe

My favourite butternut squash soup is homemade! Butternut-flavored and creamy, this recipe is cream-free. Leftover soup tastes better the next day.  

– 1 large butternut squash (about 3 pounds), halved vertically* and seeds removed – 1 tablespoon olive oil, plus more for drizzling – ½ cup chopped shallot (about 1 large shallot bulb) – 1 teaspoon salt – 4 garlic cloves, pressed or minced – 1 teaspoon maple syrup – ⅛ teaspoon ground nutmeg – Freshly ground black pepper, to taste – 3 to 4 cups (24 to 32 ounces) vegetable broth, as needed – 1 to 2 tablespoons butter, to taste

Ingredient

Direction

Preheat oven to 425°F and line rimmed baking sheet with parchment. After placing butternut squash on the pan, lightly coat each half with ½ teaspoon of olive oil to coat the inside. 

Green Blob

1

Yellow Wavy Line

Salt and pepper the squash inside and rub with oil. Cook the squash face-down for 40–50 minutes until tender and cooked through (don't worry if the skin or flesh browns—it adds flavour). 

Green Blob

2

Yellow Wavy Line

Leave the squash to cool for 10 minutes. Melt 1 tablespoon olive oil in a large soup pot over medium heat until shimmering. Add chopped shallot and 1 tsp salt. 

Green Blob

3

Yellow Wavy Line

Cook until the shallot softens and turns golden, 3–4 minutes, stirring often. Cook garlic for 1 minute, stirring frequently, until fragrant. Transfer the contents to your stand blender.

Green Blob

4

Yellow Wavy Line

Put butternut squash flesh in blender with a large spoon. Discard tough skin. Add maple syrup, nutmeg, and a few grinds of black pepper to the blender. Pour in 3 cups vegetable broth, staying within the maximum fill line.

Green Blob

5

Yellow Wavy Line

Fasten lid securely. Mix on high (or use the soup preset) to avoid hot steam escaping the lid. End when soup is creamy and warm. Stir in the remaining cup of broth to thin the soup.

Green Blob

6

Yellow Wavy Line

Taste and add 1–2 tablespoons butter or olive oil. Blend well. Adjust salt and pepper to taste. Pour piping hot soup into bowls after blending. 

Green Blob

7

Yellow Wavy Line

If not, return it to the soup pot and heat over medium heat, stirring often, until steamy. Extra black pepper on bowls is my preference. 

Green Blob

8

Yellow Wavy Line

Green Salad with Apples, Cranberries and Pepitas Recipe 

Also See