Category: fall meals

Butternut Squash Soup

Christina BruniLeave a comment

butternut soup

I have modified this recipe from the original version offered at another website. Owing to length and copyright issues.

The version I created is quicker and easier. A plus as not a lot of us have the time or energy to labor over a hot stove for hours on end.

Ingredients

1 large butternut squash halved vertically and seeded (about 3 pounds)

1 tablespoon olive oil, plus more for drizzling.

1/2 cup chopped shallot (about 1 large shallot bulb)

4 garlic cloves, pressed or minced.

1 teaspoon maple syrup

1/8 teaspoon ground nutmeg

3 to 4 cups vegetable broth, as needed (24 to 32 ounces)

Instructions:

  1. Preheat the oven to 425 degrees. Line a rimmed baking sheet with parchment paper. Drizzle each half of the squash with just enough olive oil to lightly coat on the inside (about 1/2 teaspoon each.)
  2. Turn the squash face down and roast until tender and completely cooked, about 40 to 50 minutes. Let it cool about 10 minutes. Then scoop the butternut squash flesh into a blender.
  3. In a medium skillet, warm 1 tablespoon olive oil over medium heat until shimmering. Add the chopped shallot. Cook, stirring often, until the shallot has started to turn golden on the edges, about 3 to 4 minutes. Add the garlic and cook about 1 minute, stirring frequently.
  4. Transfer shallot and garlic to blender. Add in maple syrup and nutmeg. Pour in 3 cups vegetable broth.
  5. Use blend function on the blender if it doesn’t have a soup pre-set.
  6. Heat the soup in a saucepan.

_____________________________________

The butternut squash I used from the CSA box was medium-sized.

Thus, it might have been better to decrease the amount of liquid I used to only 1 1/2 cups for a creamier soup. I had used 3 cups like the recipe called for.

Also, I should’ve decreased the cooking time for the shallots and garlic. They got burnt so I had to add more and re-do for a shorter time.

I prefer to use the FreshDirect vegetable stock instead of regular broth. This is because the stock has no natural flavors just real ingredients.

You can use vegetable broth if you’d like. Either way it should be fine. Just lower the amount of liquid should you want a creamier soup and have a smaller squash.