Well, I’m not sure when it happened, but it happened. It’s time to say goodbye to our bikinis and hello to our flannels and boots. Summer is just about over, and the only thing that makes me a little okay with it is the thought of soup and football season. Nothing beats delicious warm homemade soup on a chilly day, especially when its so easy to make!
This soup ingredient list is simple, so the squash flavor can shine through, but the end result offers exceptionally rich flavor. All you’ll need is butternut squash, butter, olive oil, shallot, garlic, vegetable (or chicken) broth, maple syrup, ginger and nutmeg.
A little bit of butter rounds out the flavor and makes it truly irresistible, without weighing down the soup like heavy cream tends to do.
- 1 large butternut squash (about 3 pounds), halved vertically and seeded
- 1 tablespoon olive oil
- ½ cup chopped shallot (about 1 large shallot bulb)
- 1 teaspoon celtic sea salt
- 4 garlic cloves, pressed or minced
- 1 teaspoon grade b maple syrup
- ⅛ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- Freshly ground black pepper, to taste
- Up to 4 cups (32 ounces) vegetable or chicken broth
- 1 to 2 tablespoons butter, to taste (substitute olive oil for dairy free/vegan soup)
- Pumpkin seeds and coconut cream for topping (optional)
- Preheat the oven to 425 degrees Fahrenheit and line a rimmed baking sheet with parchment paper. Place the butternut squash on the pan and drizzle each half with just enough olive oil to lightly coat the squash on the inside (about 1 teaspoon each). Rub the oil over the inside of the squash and sprinkle it with salt and pepper.
- Turn the squash face down and roast until it is tender and completely cooked through, about 45 minutes. Set the squash aside until it’s cool enough to handle, about 10 minutes. Then use a large spoon to scoop the butternut squash flesh into a bowl and compost the tough skin.
- Meanwhile, in a medium skillet (or large soup pot, if you’ll be serving soup from that 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 30 seconds, stirring frequently.
- With a high performance blender like a Vitamix, transfer the cooked shallot and garlic to your blender. Add the reserved butternut, maple syrup, ginger, nutmeg and a pinch of freshly ground black pepper. Pour in 3 cups vegetable or chicken broth. Secure the lid and blend until the soup is super creamy.
- If you would like to thin out your soup a bit more, add some more broth. Add 1 to 2 tablespoons butter or olive oil, to taste, and blend well. Taste and blend in more salt and pepper, if necessary.
- Serve immediately. I like to top each bowl with a little more black pepper, pumpkin seeds and coconut cream. Let leftover soup cool completely before transferring it to a proper storage container and refrigerating it for up to 4 days (leftovers taste even better the next day!). Or, freeze this soup for up to 3 months.