Warm up with creamy roasted butternut squash soup.
Roasted Butternut Squash Soup Recipe
When the temperature starts to dip, soup is the first thing I crave, and this recipe for roasted butternut squash soup is one of our favorites. Serve it up with some easy homemade bread for simple comfort food.
What you need to make Butternut Squash Soup:
* 1 large butternut squash (about 3 pounds) cut in half vertically and seeds removed
* 2 teaspoons olive oil
* 4 tablespoons butter
* 1 large shallot diced
* 1 teaspoon salt
* 2 cloves garlic minced
* 1 teaspoon maple syrup
* 1 dash ground nutmeg
* fresh ground black pepper to taste
* 4 cups chicken or vegetable stock (32oz.)
How to make Butternut Squash Soup:
To get the best flavor, we love to roast the butternut squash in the oven at a high temp. The sugars will caramelize giving the soup a fantastic flavor. Once roasted you will move it all to a large soup pot and with an immersion blender you will blend it smooth with the other ingredients.
Tips and Tricks to make Butternut Squash Soup:
-Before blending with the immersion blender, use a potato masher first to do most the work and then let the immersion blender finish the soup off to make it smooth.
-If you don’t have a handheld immersion blender, you can use a regular blender. Just allow the steam to escape. Remove the middle part of the lid and gently place a small kitchen towel over the top to catch any splatters while blending.
What to serve with Butternut Squash Soup?
Butternut Squash Soup
This homemade butternut squash soup is the best, so good, creamy and full of flavor.
- 1 large butternut squash (about 3 pounds) cut in half vertically and seeds removed
- 2 teaspoons olive oil
- 4 tablespoons butter
- 1 large shallot diced
- 1 teaspoon salt
- 2 cloves garlic minced
- 1 teaspoon maple syrup
- 1 dash ground nutmeg
- fresh ground black pepper to taste
- 4 cups chicken or vegetable stock (32oz.)
- 1/2 cup cooked bacon crumbled and crispy
- 1/2 cup crumbled feta
- 2 chives minced
Preheat your oven to 400F.
On a sheet pan lined with parchment paper place the butternut squash on the pan and drizzle each half with olive oil to coat the inside (about 1 teaspoon for each half). Rub the olive oil over the insides and season with salt and pepper.
Turn the squash face down and roast for 45 to 50 minutes. When finished roasting, set the squash aside until it’s cool enough to handle, about 10 minutes or so. When ready, scoop the butternut squash insides into a bowl and throw away the outside shell.
In a large soup pot set to medium high heat add the butter and stir until melted. Add the shallot and 1 teaspoon salt. Cook the shallot, stirring often, until it is softened about 3 to 4 minutes. Add the minced garlic and cook until fragrant, about 1 minute, stirring frequently.
Now add the butternut squash, maple syrup, nutmeg and black pepper. Pour in the chicken or vegetable broth.
Before blending with an immersion blender, use a potato masher to do most of the work and finish off by blending it smooth.
Bring the soup to a simmer, stirring occasionally for 10- 15 minutes. Add more salt and pepper, if desired. Garnish with crispy bacon crumbles, crumbled feta cheese and minced chives.
Let leftover soup cool completely before refrigerating. It will keep in the fridge for up to 4 days, or freeze this soup up to 3 months.
*If using a regular blender, blend it in batches as to not over fill it. Also leave the center off the lid to allow steam to escape while blending.
Making This Recipe? Tag us on Instagram: @NoBiggie using the hashtag #NoBiggieRecipes, so we can see what you are making in the kitchen!