The appeal of this autumnal soup lies in its simplicity. The sweetness of the butternut squash is enhanced by roasting and by the addition of a small amount of maple syrup.
- 1 large butternut squash (about 3 pounds), halved lengthwise, seeds removed
- 3 to 4 tablespoons extra virgin olive oil, plus more for drizzling
- 1/2 cup chopped shallot (about 1 large shallot bulb)
- 1 teaspoon salt
- 4 garlic cloves, peeled and minced
- 1 teaspoon pure maple syrup or brown sugar, or more to taste
- 1/8 teaspoon freshly ground nutmeg
- Freshly ground black pepper, to taste
- 3 to 4 cups rich vegetable broth, as needed
Preheat the oven to 425°F and line a rimmed sheet pan with parchment paper. Place the butternut squash on the pan and drizzle each half with just enough olive oil to lightly coat the cut sides (about 1 tablespoon). Season with salt and pepper.
Turn the squash cut sides down and roast until it is very tender and cooked through, 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.
Meanwhile, in a large saucepan, warm 1 tablespoon olive oil over medium heat 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 1 minute, stirring frequently. Transfer the contents to your blender.
Use a large spoon to scoop the butternut squash flesh into your blender. Discard the skin. Add the
maple syrup, nutmeg, and a few twists of freshly ground black pepper to the blender. Pour in 3 to 4 cups vegetable broth, being careful not to ll the container more than halfway. Work in batches unless you have a high-capacity blender.
Securely fasten the lid and top with a folded dish towel. Hold down firmly. Blend on high, being careful to avoid hot steam escaping from the lid. Stop once your soup is ultra-creamy. Return to the saucepan and reheat, if necessary, over medium-low heat, stirring often.
If you would like to thin your soup a bit, stir in the remaining cup of broth. Add 1 to 2 tablespoons of
olive oil and blend well. Taste, and stir in more salt and pepper, if necessary. (Note: The soup can be
cooled, covered, and refrigerated at this point for up to 2 days.)
Drizzle with extra virgin olive oil before serving.
Serves 4 — Recipe adapted from cookieandkate.com