Roasted Butternut Squash Soup
1 hr 10 min4 bowls or 6 cups
Silky roasted butternut squash soup with caramelized shallots and garlic, finished with butter and warm spices.
| prepPreheat oven to 425°F / 220°C | ||||||||
| prepLine a rimmed baking sheet with parchment paper | ||||||||
| 1 large butternut squash (about 3 lb), halved vertically and seeds removed | Coat squash halves with oil, salt & pepper | Roast 425°F / 220°C, 40–50 min until tender | Cool squash 10 min | Scoop squash flesh into blender, discard skin | Add maple syrup, nutmeg, pepper & broth | Blend on high until creamy & warmed through | Thin with remaining broth if needed, stir in butter | Taste, adjust salt & pepper; warm if needed |
| 15 ml olive oil (for roasting), plus 2.5 ml per half | ||||||||
| 15 ml olive oil (for the pot) | Warm oil, cook shallot & salt 3–4 min | Add garlic, cook 1 min until fragrant | ||||||
| 60 g chopped shallot (about 1 large 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 / 720 to 960 ml vegetable broth, as needed | ||||||||
| 1 to 2 tablespoons / 15 to 30 g butter, to taste | ||||||||
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