Recipe:Butternut Squash Soup

  • - 1 large butternut squash, halved and seeded
  • - ½ C. chopped shallot
  • - 1 Tsp. salt
  • - 4 garlic cloves, minced
  • - 1 Tsp. maple syrup
  • - ⅛ Tsp. ground nutmeg
  • - Freshly ground black pepper, to taste
  • - 3-4 C. vegetable broth
  • - 1-2 Tbsp. butter
  • - 1-2 Tbsp. heavy whipping cream
  • - Olive oil
Instructions

1. Pre-heat the grill to 425°F. Rub 1 Tsp. of olive oil over the inside of both halves of the squash and sprinkle with salt and pepper. Wrap each half in foil, adding a ½ C. water to each. 
2. Place on the grill and bake for 45-50 minutes, until squash is tender and completely cooked through. Remove from grill and allow to cool for 10 minutes. Unwrap, and use a large spoon to scoop the flesh into a bowl, discarding the skin.
3. In a large soup pot over medium heat, add olive oil and chopped shallot and sauté until the shallot has softened, 3-4 minutes. Add garlic and cook until fragrant, about 1 minute, stirring frequently.
4. Transfer the cooked shallot and garlic to a blender. Add the squash, maple syrup, nutmeg and freshly ground black pepper, to taste. Slowly add vegetable broth and blend until creamy.
5. Add 1- 2 Tbsp. heavy whipping cream to taste, and blend well. Taste and blend in more salt and pepper, if needed.

Serve immediately. Let leftover soup cool completely and refrigerate for up to 4 days or freeze for up to 3 months.

Butternut Squash Soup

Prep Time: 10 Min | Cook Time: 45-50 Min

Ingredients

  • 1
    1 large butternut squash, halved and seeded
  • 2
    ½ C. chopped shallot
  • 3
    1 Tsp. salt
  • 4
    4 garlic cloves, minced
  • 5
    1 Tsp. maple syrup
  • 6
    ⅛ Tsp. ground nutmeg
  • 7
    Freshly ground black pepper, to taste
  • 8
    3-4 C. vegetable broth
  • 9
    1-2 Tbsp. butter
  • 10
    1-2 Tbsp. heavy whipping cream
  • 11
    Olive oil

Instructions

1. Pre-heat the grill to 425°F. Rub 1 Tsp. of olive oil over the inside of both halves of the squash and sprinkle with salt and pepper. Wrap each half in foil, adding a ½ C. water to each. 
2. Place on the grill and bake for 45-50 minutes, until squash is tender and completely cooked through. Remove from grill and allow to cool for 10 minutes. Unwrap, and use a large spoon to scoop the flesh into a bowl, discarding the skin.
3. In a large soup pot over medium heat, add olive oil and chopped shallot and sauté until the shallot has softened, 3-4 minutes. Add garlic and cook until fragrant, about 1 minute, stirring frequently.
4. Transfer the cooked shallot and garlic to a blender. Add the squash, maple syrup, nutmeg and freshly ground black pepper, to taste. Slowly add vegetable broth and blend until creamy.
5. Add 1- 2 Tbsp. heavy whipping cream to taste, and blend well. Taste and blend in more salt and pepper, if needed.

Serve immediately. Let leftover soup cool completely and refrigerate for up to 4 days or freeze for up to 3 months.


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