Roasted Butternut Squash Soup


I bought a giant bag of cubed butternut squash at Costco a couple of months ago and it has been kicking around in my freezer. My mother bought the same bag and roasted some as a side-dish for dinner and didn’t love it. I love roasted vegetables, but based on my mom’s review I turned my frozen squash into this delicious soup.

This recipe uses a blender to puree the soup. A high-powered blender like a Vitamix is best. An immersion blender can be used as well. If you choose to use an immersion blender, add the squash to the soup pot rather than to the blender. Add the rest of the ingredients and cook for about 20 minutes to allow the flavors to meld, then use your immersion blender.

Roasted Butternut Squash Soup
Recipe from COOKIE + kate

~3 lbs of frozen, cubed butternut squash (fresh can be used as well)
1 Tablespoon olive oil
1/2 cup chopped shallot (about 1 large shallot bulb)
1 teaspoon salt
4 garlic cloves, pressed or minced
1 teaspoon maple syrup
1/8 teaspoon ground nutmeg
Freshly ground black pepper, to taste
3 to 4 cups vegetable broth, as needed
1 to 2 Tablespoons butter, to taste

Preheat the oven to 425 degrees Fahrenheit and line a rimmed baking sheet with parchment paper. Place the butternut squash cubes on the pan and drizzle and toss the squash with just enough olive oil to lightly coat it. Season with salt and pepper. Roast until the squash is cooked through – approximately 30 minutes or so.

Meanwhile, in a large soup pot, warm 1 tablespoon olive oil over medium heat until shimmering. Add the chopped shallot and 1 teaspoon salt. Cook, stirring often, until the shallot has softened and is starting to turn golden on the edges, about 3 to 4 minutes. Add the garlic and cook until fragrant, about 1 minute, stirring frequently. Transfer the contents to your stand blender (see notes on how to use an immersion blender instead).

Use a large spoon to scoop the butternut squash flesh into your blender. Add the maple syrup, nutmeg and a few twists of freshly ground black pepper to the blender. Pour in 3 cups vegetable broth, being careful not to fill the container past the maximum fill line (you can work in batches if necessary, and stir in any remaining broth later).

Securely fasten the lid. Blend on high (or select the soup preset, if available), being careful to avoid hot steam escaping from the lid. Stop once your soup is ultra creamy and warmed through. Add additional broth if you would like a thinner consistency. Add 1 – 2 Tablespoons of butter or olive oil, and season to taste with salt and pepper.

Yield: ~6 cups of soup

One year ago:  Star Crunch
Two years ago:  Delicious Lemon Loaf
Three years ago:  Frozen Coconut Limeade
Four years ago:  Fudge-Striped Shortbread Cookies
Five years ago:  Sautéed Edamame Salad
Six years ago:  Brigadeiros (Brazilian Fudge Balls)
Seven years ago:  Crispy Quinoa Sliders
Eight years ago:  Tomato Peanut Soup
Nine years ago:  Vanilla Bean Sables
Ten years ago:  Orzo with Sausage, Peppers and Tomatoes
Eleven years ago:  Roasted Tomato Caprese Salad
Twelve years ago: Whole Grain Buttermilk Pancakes

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