Description
This Roasted Butternut Squash Soup is a comforting, creamy, and flavorful dairy-free soup perfect for chilly days. Roasting the butternut squash and onion enhances their natural sweetness, while a blend of warm spices like nutmeg and ginger provide depth. Sweetened slightly with maple syrup and blended until smooth, this soup is an easy, nutritious, and satisfying meal for any season.
Ingredients
Main Ingredients
- 3 ½ pounds butternut squash
- 1 tablespoon avocado oil
- 1 small yellow onion (halved)
- 1 small garlic clove (peeled)
- ½ tablespoon maple syrup
- 1 teaspoon salt
- Freshly ground black pepper (to taste)
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- 3 to 4 cups vegetable broth
Optional Garnish
- Pepitas
- Parsley
- Freshly ground black pepper
Instructions
- Prepare the Butternut Squash: Slice the ends off the butternut squash. Stand it on end and carefully slice it in half lengthwise. Use a spoon to remove the seeds and membrane. For easier slicing, microwave the squash for 2 to 3 minutes prior to cutting.
- Roast the Squash: Preheat your oven to 425°F (220°C). Place the butternut squash on a baking tray cut side up, coat with avocado oil, and sprinkle with salt and freshly ground black pepper. Then flip it over so the cut side is down for roasting.
- Add and Roast Onion: After 30 minutes of roasting the squash, spread a little oil on the cut side of the halved onion and add it to the baking tray cut side down. Continue roasting both the squash and onion for an additional 30 minutes (total roasting time: 60 minutes).
- Blend the Soup: Once roasted items have cooled enough to handle, scoop the butternut squash flesh into a high-powered blender. Peel the outer layer off the onion and add it along with garlic, maple syrup, salt, nutmeg, ginger, and 3 cups of vegetable broth. Blend on high for 1 to 2 minutes until creamy. Add more broth to reach desired consistency. Adjust seasoning with more salt and pepper as needed. For an optional creamy boost, add 1 to 2 tablespoons of fresh butter if dairy is tolerated.
- Serve: Pour the soup into bowls and garnish with pepitas, parsley, and freshly ground black pepper if desired. Enjoy warm.
Notes
- Microwaving the butternut squash for 2-3 minutes before slicing softens it and makes cutting easier.
- Use a high-powered blender for best texture; immersion blenders may require extra blending time.
- The soup is naturally dairy-free but adding butter can enhance creaminess for non-dairy sensitive eaters.
- Adjust vegetable broth quantity to obtain your preferred soup thickness.
- Garnishes like pepitas and parsley add texture and fresh flavor but are optional.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Soup
- Method: Roasting
- Cuisine: American
