Roasted Butternut Squash Soup

Introduction: Rich, velvety, and made without cream, this butternut squash soup highlights the natural sweetness of roasted squash. Perfect for cool-weather nights or holiday menus, it’s simple yet full of flavor.

Ingredients:

• 1 large butternut squash (about 3 lb), halved and seeds removed

• 1 Tbsp olive oil + extra for drizzling

• ½ cup chopped shallot (≈ 1 large shallot bulb)

• 1 tsp salt

• 4 garlic cloves, minced or pressed

• 1 tsp maple syrup

• ⅛ tsp ground nutmeg

• Freshly ground black pepper, to taste

• 3–4 cups vegetable broth (24–32 oz)

• 1–2 Tbsp butter (or olive oil for dairy-free)

Instructions:

1. Preheat oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper. Place squash halves cut-side down, drizzle with olive oil, sprinkle with salt & pepper. Roast 40–50 mins until tender and golden. Cool ~10 mins.

2. In a large soup pot over medium heat, warm 1 Tbsp olive oil. Add chopped shallot and 1 tsp salt; sauté 3–4 mins until softened. Add garlic, cook 1 min until fragrant.

3. Scoop squash flesh into a blender (discard skin). Add maple syrup, nutmeg, black pepper, and 3 cups broth. Blend until creamy. Add remaining broth if too thick, stir in butter or olive oil.

4. Pour back into pot to reheat, adjust seasoning with salt & pepper. Serve hot, optionally garnished with toasted pepitas or extra black pepper.

Final Thoughts: This soup balances cozy and refined without heavy cream. Great as a vegetarian main or comforting side, leftovers taste even better the next day. Freeze-friendly and easy to customize with garnish or flavor tweaks.