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Butternut Squash Soup

Print Recipe
Prep Time 1 hour 15 minutes
Cook Time 30 minutes
Total Time 1 hour 45 minutes
Servings 6

Ingredients
  

  • 1 large butternut squash
  • Olive Oil
  • ½ cup chopped shallot or sweet onion
  • 1 medium carrot chopped
  • 1 stalk celery chopped
  • 1 tsp salt
  • 4 garlic cloves minced
  • ¼ tsp cinnamon
  • 1/8 tsp nutmeg
  • Ground pepper to taste
  • 3-4 cups broth to desired thickness
  • 1-2 Tbsp butter
  • Optional Ingredients: Sour Cream Maple Syrup, Spiced Rum

Instructions
 

  • Preheat the oven to 425o F.
  • Line a baking sheet with parchment paper.
  • Split and seed the butternut squash.
  • Place squash on the parchment paper and drizzle with olive oil. Spread the olive oil evenly over the inside and season with salt and pepper.
  • Turn the squash face down and roast for 40-50 minutes until tender.
  • While roasting the squash, add ~1 Tbsp olive oil to the stock pot and heat to shimmering. Add the onion, carrot & celery with 1 tsp salt and gently brown. Add the garlic for the last minute and brown until fragrant (about 1 minute).
  • Let the squash cool, and then scoop out into the blender.
  • Add the onion, celery, carrot, garlic, nutmeg, and black pepper to the squash. Add 3 cups of broth, or up to the blenders fill line and process until smooth.
  • Add blender contents back to the stock pot to simmer, adding the 2 Tbsp of butter. Add a little more broth if you would like it a little thinner. Taste and adjust with salt and pepper.
  • Options: Add 1 tsp Maple Syrup or ¼ cup spiced rum to the simmering soup. Or, serve with a dollop of sour cream and a sprinkle of parsley or pepitas.