Description
A comforting and creamy Roasted Butternut Squash Soup made by roasting fresh butternut squash and onion, then blending them with warming spices, maple syrup, and vegetable broth for a dairy-free, flavorful fall soup.
Ingredients
Squash and Veggies
- 3 ½ pounds butternut squash
- 1 small yellow onion (halved)
- 1 small garlic clove (peeled)
- 1 tablespoon avocado oil
Seasonings and Broth
- ½ tablespoon maple syrup
- 1 teaspoon salt
- Freshly ground black pepper (to taste)
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- 3 to 4 cups vegetable broth
Optional Garnish
- Pepitas
- Fresh parsley
- Freshly ground black pepper
Instructions
- Prepare the Squash: Slice the butternut squash in half lengthwise after cutting off the ends. Use a spoon to remove the seeds and membrane. For easier slicing, microwave the squash for 2 to 3 minutes before cutting.
- Roast the Squash: Preheat the oven to 425°F (220°C). Place the squash cut side up on a baking tray, coat with avocado oil, and sprinkle with salt and pepper. Flip the squash cut side down and roast for 60 minutes.
- Add the Onion: After 30 minutes of roasting the squash, brush the cut side of the halved onion with oil and place it cut side down on the baking tray. Continue roasting both for the remaining 30 minutes, then remove from the oven.
- Blend the Soup: When cool enough to handle, scoop out the roasted squash flesh into a high-powered blender. Peel and add the roasted onion along with the garlic, maple syrup, salt, nutmeg, ginger, and 3 cups of vegetable broth. Blend on high for 1-2 minutes until creamy, adding additional broth if needed to reach desired consistency. Adjust salt and pepper to taste. Optional: add 1-2 tablespoons of fresh butter for extra creaminess if tolerated.
- Serve: Pour the blended soup into bowls and garnish with pepitas, fresh parsley, and a sprinkle of freshly ground black pepper as desired.
Notes
- Microwaving the butternut squash for a few minutes before slicing softens the flesh and makes it easier to cut.
- You can adjust the thickness of the soup by varying the amount of vegetable broth added during blending.
- This recipe is naturally dairy-free, but adding butter can enhance creaminess if dairy is tolerated.
- For a nuttier flavor, you can toast pepitas before garnishing.
- The soup can be stored in the refrigerator for up to 4 days or frozen for longer storage.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Soup
- Method: Roasting
- Cuisine: American
