Roasted Butternut Squash Soup
Author: Samantha Goren, RD
  • 2 small butternut squasheshalved vertically and seeds removed
  • 1-2 shallotspeeled and whole
  • 2 med onionspeeled and halved
  • 3 3 cloves garlicpeeled and whole
  • 1tsp maple syrup
  • 1/4tsp nutmeg
  • 3cups cups chicken or vegetable broth
  • salt and pepperto taste
  • olive oil
  1. Preheat oven to 400 degrees F.
  2. Prepare the veggies: place squash, onions, shallots and garlic onto a cookie sheet. Drizzle generously with olive oil and make sure to rub well into squash. Season lightly with salt and pepper. Turn squash face down on cookie sheet. Set garlic aside (should be added half way through cooking time).
  3. Put cookie sheet into the oven and roast for approximately 45 minutes. Let cool.
  4. Scoop squash out of skin and add to Vitamix or blender. Add remainder of veggies, maple syrup, nutmeg, salt & pepper. Add chicken stock gradually and use enough until desired consistency is reached (you may require more than indicated above depending how thick you like it). Then add 1-2 Tbsp. olive oil.
  5. If using a Vitamix: set to soup setting and you are done!
  6. If you are using a regular blender: blend, transfer to soup pot and bring to a simmer for 15 min.
  7. Serve topped with drizzled olive oil and chickpea croutons (see recipe). Alternatively, you can drizzle with olive oil and sea salt.