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Thick and Creamy Roasted Butternut Squash Soup

A heart warming soup with roasted butternut squash and flavored with maple syrup, nutmeg, and cinnamon.

Ingredients

  • 1 large butternut squash approximately 3 pounds
  • 1 2/3 tablespoons olive oil divided
  • ½ cup chopped sweet onion
  • 1 teaspoon salt
  • 4 garlic cloves minced
  • 1 teaspoon maple syrup
  • 1/4 teaspoon pumpkin pie spice
  • Freshly ground black pepper to taste
  • 3-4 cups vegetable broth
  • 1 to 2 tablespoons olive oil

Instructions

  1. Preheat the oven to 425 degrees F and line a rimmed baking sheet with parchment paper.
  2. Cut your butternut squash in half vertically and remove and discard the seeds.
  3. Drizzle 1 teaspoon of olive oil over the inside of each of the squash halves and sprinkle it with salt and pepper.
  4. Turn the squash face down on the lined baking sheet and roast until it is tender and completely cooked through, approximately 50 minutes. Remove from the oven and set aside until cool enough to handle. Use a large spoon to scoop the butternut squash flesh into a bowl and discard the skin.
  5. In a large stockpot, warm 1 tablespoon olive oil over medium heat until hot. Add the onion and salt. Cook until the onion has softened and is translucent, approximately 4-5minutes.
  6. Add the garlic and cook for 1 minute, stirring frequently.

Stovetop/Immersion Blender Method

  1. Add the roasted squash to the pot, then add the broth, maple syrup, nutmeg, cinnamon and fresh ground black pepper. Bring the mixture to a light boil and reduce heat to a simmer. Cook, stirring occasionally, for 15 – 20 minutes.
  2. Carefully use your immersion blender to blend the soup completely, then add 1 to 2 tablespoons olive oil and blend again. Add additional salt and pepper, to taste.

High Performance Blender/Vitamix/Instant Pot Blender Instructions

  1. If you have a high performance blender with a heated soup function, transfer the cooked onion and garlic to your blender. Add the roasted butternut, maple syrup, nutmeg, cinnamon and fresh ground black pepper. Pour in 3 cups vegetable broth, being careful not to fill the container past the maximum fill line (work in batches as necessary). Fasten lid and select the soup preset – puree mode if applicable (Instant Pot – Soup Level 2).
  2. Once the cook time expires, you can add in additional broth if you needed. Add 1 to 2 tablespoons olive oil, and additional salt and pepper to taste, and blend well on pulse.

Recipe Notes

Refrigerate for up to 4 days or freeze for up to 6 months in an air-tight container. Recipe courtesy of Old World Garden Farms