Prep Time: 10 mins
Cook Time: 55 mins
Total Time: 1 hour 5 minutes
Yield: 4 bowls or 6 cups
This homemade butternut squash soup is the best I’ve ever tasted! This recipe is super creamy (yet cream-less) and full of delicious butternut flavor. The leftover soup tastes even better the next day. This recipe yields approximately 4 bowls or 6 cups of soup.
INGREDIENTS
- 1 large butternut squash (about 3 pounds), halved vertically* and seeds removed
- 1 tablespoon olive oil, plus more for drizzling
- 1/2 cup chopped shallot (about 1 large shallot bulb)
- 1 bunch of scallions
- 2 teaspoons of sea salt
- 4 garlic cloves, pressed or minced
- 1 teaspoon maple syrup
- 1/8 teaspoon ground nutmeg
- Freshly ground black pepper, to taste
- 3 to 4 cups (24 to 32 ounces) vegetable broth, as needed (for a creamier texture, use half vegetable broth and half non-dairy milk)
- 1 to 2 tablespoons butter, to taste
- ½ teaspoon red chili flakes (if you like a spicy kick)
- 1/3 pound Brussels sprouts, halved and thinly sliced/shredded
- 1 TBS finely chopped fresh parsley (option)
INSTRUCTIONS
- Preheat the oven to 425°F and line a rimmed baking sheet with parchment paper. Place the butternut squash in the pan and drizzle each half with just enough olive oil to lightly coat the inside (about 1/2 teaspoon each). Rub the oil into the inside of the squash, then sprinkle it with salt and pepper.
- Turn the squash face down and roast until it is tender and completely cooked through, about 40 to 50 minutes (don’t worry if the skin or flesh browns—that’s good for flavor). Set the squash aside until it’s cool enough to handle, about 10 minutes.
- Toss the Brussels sprouts and scallions with 1 tablespoon olive oil and 1/2 teaspoon sea salt. Arrange in an even layer and roast in the oven until crispy, about 15 minutes. Set aside.
- Meanwhile, in a large soup pot, warm 1 tablespoon olive oil over medium heat until shimmering (if your blender has a soup preset, use a medium skillet to minimize dishes.) 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 3-4 minutes. Add the garlic and cook until fragrant, about 1 minute, stirring frequently.
- Transfer the contents to your stand blender. Use a large spoon to scoop the butternut squash flesh into your blender. Discard the tough skin. Add the maple syrup, nutmeg, and a few twists of freshly ground black pepper to the blender. Pour in 3 cups vegetable broth/non-dairy milk, being careful not to fill the container past the maximum fill line (you can work in small batches if necessary, and stir in any remaining broth later).
- Securely fasten the lid. Blend on high (or select the soup preset, if available), being careful not to let hot steam escape from the lid. Stop once your soup is ultra creamy and warmed through.
- If you would like to thin out your soup a bit more, stir in the remaining cup of broth. Add 1 to 2 tablespoons butter or olive oil, to taste, and blend well. Taste and stir in more salt and pepper, if necessary.
- If your soup is piping hot from the blending process, you can pour it into serving bowls. If not, pour it back into your soup pot and warm the soup over medium heat, stirring often, until it’s nice and steamy. I like to top individual bowls with a sprinkle of extra black pepper.
- Ladle the soup into bowls and garnish with a crispy Brussels sprouts and scallion mixture (or parsley) and serve hot.
NOTES
MAKE IT DAIRY FREE/VEGAN: Substitute high-quality olive oil for the butter. It will make your soup taste luxurious and lightly herbal.
STORAGE SUGGESTIONS: Let leftover soup cool to room temperature, then transfer it to a proper storage container and refrigerate for up to 4 days (leftovers taste even better the next day!). Alternatively, you can freeze this soup for up to 3 months.
If you are working with an immersion blender, cook the shallot mixture in a large soup pot. Then add the scoops of cooked butternut squash, all 4 cups of broth, maple syrup, nutmeg, and a few twists of freshly ground black pepper. Bring the mixture to a simmer and cook, stirring occasionally, for 15 to 20 minutes, until the flavors have melded. Carefully use your immersion blender to blend the soup completely, then add 1 to 2 TBS clarified butter or olive oil, to taste, and blend again. Taste and blend in more salt and pepper, if necessary.
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