ROASTED BUTTERNUT SQUASH SOUP

Who is ready for Fall? Literally my favourite season. The clothes, the comfort foods, the spices, the weird speciality drinks, EVERYTHING!!

Naturally when fall arrives, everything squash comes to my mind. One of my ultimate fave recipes is my Roasted Butternut Squash Soup. It’s not just ANY squash soup. It’s the best squash soup, and the best part is how easy it is to make!What you see on this pan is pretty well all of the cooking required. You take 5 simple ingredients, roast them on sheet pan, throw into @vitamix (or food processor). I promise you will love it and if you’re serving it at a dinner, everyone will be very impressed.

I decided to serve as soup shooters at our Yom Kippur Dinner. You can also throw my crispy roasted chickpeas on top as a garnish, but that night I just did olive oil and a little sea salt.

Print Recipe
 Roasted Butternut Squash Soup
Author: Samantha Goren, RD
Servings
Ingredients
  • 2 small butternut squashes halved vertically and seeds removed
  • 1-2 shallots peeled and whole
  • 2 med onions peeled and halved
  • 3 3 cloves garlic peeled and whole
  • 1 tsp maple syrup
  • 1/4 tsp nutmeg
  • 3 cups cups chicken or vegetable broth
  • salt and pepper to taste
  • olive oil
Servings
Ingredients
  • 2 small butternut squashes halved vertically and seeds removed
  • 1-2 shallots peeled and whole
  • 2 med onions peeled and halved
  • 3 3 cloves garlic peeled and whole
  • 1 tsp maple syrup
  • 1/4 tsp nutmeg
  • 3 cups cups chicken or vegetable broth
  • salt and pepper to taste
  • olive oil
Instructions
  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.