Roasted Butternut Squash Soup is a comforting and flavorful dish that will delight those seeking a balance of salty, savory, and subtly sweet flavors. This recipe features a large butternut squash roasted to perfection, enhanced with a blend of aromatic spices, garlic, and shallots, all simmered in a rich vegetable broth. The addition of maple syrup and a touch of butter or cream creates a velvety, well-rounded soup that is sure to warm the soul. This dish appeals to health-conscious individuals, as well as those who appreciate the cozy, seasonal flavors of autumn. Whether served as a starter or a main course, Roasted Butternut Squash Soup is a versatile and satisfying option that will leave you feeling nourished and satisfied.
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Ingredients
1/2 cup(s) Shallot, Chopped
2 tbsp(s) Butter or Cream
Instructions
1. Preheat your oven to 400°F (200°C).
2. Peel the butternut squash, cut it in half lengthwise, and scoop out the seeds.
3. Cut the squash into 1-inch cubes and place them on a baking sheet.
4. Drizzle the olive oil over the cubed squash and sprinkle with salt, black pepper, and ground nutmeg.
5. Toss the squash to coat it evenly with the seasoning.
6. Roast the squash in the preheated oven for 25-30 minutes, or until it's tender and caramelized.
7. In a large pot, melt the butter over medium heat.
8. Add the minced garlic and chopped shallot to the pot and sauté for 2-3 minutes, or until fragrant.
9. Add the roasted butternut squash and the vegetable broth to the pot.
10. Bring the mixture to a boil, then reduce the heat and let it simmer for 10-15 minutes.
11. Use an immersion blender or a regular blender to puree the soup until it's smooth and creamy.
12. Stir in the maple syrup and adjust the seasoning with additional salt and pepper, if desired.
13. Serve the roasted butternut squash soup hot, with a dollop of butter or cream on top.
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