Description
A cozy, creamy roasted butternut squash soup made with caramelized roasted squash, sautéed onion and garlic, a touch of maple syrup, and warm spices. Easy enough for beginners and perfect for fall dinners.
Ingredients
1 butternut squash (about 3 pounds), halved and seeded
2 tablespoons olive oil, divided
1 medium yellow onion, chopped
2 garlic cloves, minced
3 to 4 cups vegetable broth
1 tablespoon maple syrup
1/4 teaspoon ground nutmeg
1 teaspoon salt, plus more to taste
1/4 teaspoon black pepper
1/4 cup heavy cream (optional)
Instructions
1. Preheat oven to 425°F. Halve the squash lengthwise and scoop out the seeds.
2. Place squash cut-side up on a baking sheet, drizzle with 1 tablespoon olive oil, and season with salt and pepper. Roast 40 to 45 minutes, until fork-tender.
3. Meanwhile, heat the remaining 1 tablespoon olive oil in a large pot over medium heat. Cook the onion for 5 minutes until soft, then add the garlic and cook 1 minute more.
4. Scoop the roasted squash flesh into the pot with the onion and garlic.
5. Add 3 cups broth, the maple syrup, nutmeg, salt, and pepper. Blend with an immersion blender until smooth, or in batches in a regular blender.
6. Thin with additional broth if needed, adjust seasoning, and stir in the cream if using.
7. Serve warm with your favorite toppings.
Notes
Roast the squash up to 2 days ahead for quicker prep.
Store leftovers in the fridge for 4 to 5 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 bowl (about 1 1/3 cups)
- Calories: 155 kcal
- Sugar: 8g
- Sodium: 480mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 5mg