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
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Preheat your oven to 400F.
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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.
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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.
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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.
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Now add the butternut squash, maple syrup, nutmeg and black pepper. Pour in the chicken or vegetable broth.
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Before blending with an immersion blender, use a potato masher to do most of the work and finish off by blending it smooth.
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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.