Roasted Butternut Squash Soup

Roasted Butternut Squash soup has not been at the top of my list in terms of favorite soups, but this recipe may have changed my mind!

I was inspired to make this recipe because I tried to purchase Panera Bread butternut squash soup for a sick friend who loves their version but they have removed it from their menu! I searched the Internet for recipes and found one that got excellent reviews on the web site http://www.cookieandkate.com. I don’t have a quality soup blender so I did this the old-fashioned way and made the soup in a pot and then used an immersion blender to smooth the soup. I doubled the recipe so the measurements are a bit different but it turned out great.

Roasted Butternut Squash Soup Ingredients:

Two large butternut squash (about 6 pounds), halved vertically and seeded
6 tablespoons olive oil
1 cup chopped shallot (about 1 large shallot bulb)
2 teaspoon salt
8 garlic cloves, pressed or minced
2 teaspoon maple syrup
1/4 teaspoon ground nutmeg
Freshly ground black pepper, to taste
4 cups (32 ounces) vegetable broth
1 to 2 tablespoons butter, to taste (substitute olive oil for dairy free/vegan soup)

Roasted Butternut Squash Soup Method:

Preheat the oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper. Place the butternut squash on the pan and drizzle with just enough olive oil to lightly coat the squash on the inside. 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 to 50 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 discard the tough skin.

Warm 1 tablespoon olive oil over medium heat in a large pot or durch oven 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.

Add the vegetable stock, reserved butternut squash, maple syrup, nutmeg and freshly ground black pepper. Bring the mixture to a simmer and cook, stirring occasionally, for 10 to 20 minutes so the flavors have a chance to meld.

Use your immersion blender to blend the soup completely, then add 2 to 4 tablespoons butter and blend again. Salt and Pepper to taste. If you don’t have an immersion blender, transfer the soup to a blender and puree until the soup is smooth, then return the soup to the pot and add the butter and simmer until butter is melted and blended with the soup.