This roasted butternut squash soup is a symphony of autumnal flavors, blending the natural sweetness of roasted squash with the depth of aromatic spices and the richness of butter. The process of roasting the squash brings out its inherent sweetness, which is then enhanced by the subtle warmth of nutmeg and the tang of maple syrup. This soup is not just a meal; it’s a celebration of the season, evoking memories of cozy nights by the fireplace and the comforting warmth of a hearty, homemade soup. The simplicity of its ingredients belies its complex and satisfying flavor profile, making it a perfect dish for both casual gatherings and special occasions.
Ingredients
- 3 ½ pounds butternut squash
- 1 tablespoon avocado oil
- 1 small yellow onion, halved
- 1 small garlic clove, peeled
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
- 1 tablespoon maple syrup
- 3 cups vegetable broth
- Freshly ground black pepper, to taste
Instructions
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Prep the Butternut Squash: Slice the ends of the butternut squash, stand it up on the bulb end, and slice through it lengthwise. Use a spoon to scoop out the seeds and membrane.
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Season and Roast: Transfer the butternut squash to a baking tray cut side up, coat with avocado oil, and sprinkle with salt and black pepper. Flip the butternut squash over so the cut side is down and roast at 425°F (220°C) for 60 minutes.
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Add the Onion: After 30 minutes of roasting, spread a little oil on the cut side of the onion and add it to the baking tray, cut side down. Continue roasting for another 30 minutes.
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Cool and Scoop: Once the butternut squash is cool enough to handle, use a large spoon to scoop out the flesh and transfer it to a high-powered blender. Remove the outer layer of the onion and add it to the blender along with the garlic, maple syrup, salt, nutmeg, and vegetable broth.
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Blend the Soup: Start with 3 cups of vegetable broth and add more to achieve your desired consistency. Blend on high for 1 to 2 minutes, until creamy. Taste test to see if you need more salt or black pepper.
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Finish with Butter: Transfer the blended soup back to a pot and add 1 to 2 tablespoons of butter, stirring until melted and fully incorporated. Season with freshly ground black pepper to taste.
- Serve Warm: Ladle the soup into bowls and serve warm, garnished with a sprinkle of nutmeg if desired.
Top Tips
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Choose the Right Squash: Opt for a large butternut squash for this recipe. The size will ensure that you have enough flesh for a rich and creamy soup.
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Roast to Perfection: Roasting the squash brings out its natural sweetness. Make sure to roast it until it’s tender and caramelized for the best flavor.
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Don’t Over-Blend: Blend the soup until it’s smooth but still retains some texture. Over-blending can make the soup too thick and unappealing.
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Adjust Seasonings: Taste the soup as you go and adjust the seasonings accordingly. The flavors should be balanced but not overpowering.
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Garnish with Fresh Herbs: Add a sprinkle of fresh herbs like parsley or thyme for a pop of color and added flavor.
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Make Ahead: This soup can be made ahead of time and refrigerated or frozen for later use. Reheat it gently before serving.
Variations
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Spicy Twist: Add a pinch of red pepper flakes for a spicy kick that complements the sweetness of the squash.
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Herby Delight: Add a sprig of fresh rosemary or sage for an herbal twist that pairs well with the nutmeg.
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Creamy Addition: If you prefer a creamier soup, you can add a splash of coconut milk or heavy cream towards the end of blending.
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Apple Cider Boost: Add a tablespoon of apple cider vinegar for a tangy and refreshing twist.
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Ginger Zing: Add a teaspoon of grated ginger for an extra layer of warmth and spice.
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Smoky Flavor: Add a pinch of smoked paprika for a smoky depth that complements the roasted squash.
Nutritional Guide
| Nutrient | Per Serving (4 servings) |
|---|---|
| Calories | 220 |
| Fat | 10g |
| Carbohydrates | 30g |
| Protein | 3g |
Additional Nutritional Notes: This soup is a nutrient-dense option, rich in vitamins A and C from the butternut squash, and fiber from the vegetables. The vegetable broth provides essential minerals like potassium and magnesium. The maple syrup adds a touch of natural sweetness without excessive sugar content. This recipe is also vegetarian and can be easily adapted to be vegan by substituting the butter with a plant-based alternative.
