Roasted Butternut Squash Soup Recipe

Roasted Butternut Squash Recipe

We hate to pick favorites, but fall soup flavors just can’t be beat! This creamy (but cream-less) soup is certainly on the healthier side and is a perfect main or side dish at the lunch or dinner table. And if you’re feeling a bit on the wild side, try switching out the butternut for pumpkin or another kind of squash.

Makes: 4 Main Dish Servings

Total Time: 1 hour

1 large butternut squash (about 3 lbs.), halved vertically and seeds removed
1 tablespoon olive oil, plus more for drizzle
½ cup shallot, chopped
1 teaspoon sea salt
2 garlic cloves, minced
½ teaspoon dried thyme
1/8 teaspoon freshly ground black pepper
3 cups broth, vegetable or chicken
1-2 tablespoons butter
toasted pepitas for topping
crumbled goat or feta cheese for topping

Preheat oven to 425°F and line a rimmed baking sheet with parchment paper. Place the
butternut squash on the pan and drizzle each half with enough olive oil to lightly coat the
inside. Rub the oil all over the inside of the squash and sprinkle it with salt and pepper.

Place the squash cut side down on the baking sheet and roast until tender and completely
cooked through, about 45-50 minutes. Set the squash aside until it’s cool enough to handle,
about 10 minutes, then scoop the flesh into a bowl and discard the skin.

In a large stockpot or dutch oven, warm 1 tablespoon olive oil over medium heat. Add the
chopped shallot and 1 teaspoon of salt. Cook, stirring often, until the shallot is softened and is
starting to turn golden brown on the edges. This should take 2-4 minutes. Add the garlic and
cook until fragrant, about 30 seconds, stirring frequently.

Add the butternut squash and thyme to the pot. Cook and stir occasionally until fragrant, about
1-2 minutes. Season with pepper and add in stock and butter. Puree with an immersion blender
or transfer to blender and puree completely.

Bring to a boil then reduce heat to a simmer until slightly thickened, about 5-10 minutes. If the
soup is too thick, add more broth as needed.

Serve immediately with crumbled cheese and toasted pepitas.

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