Roasted Butternut Squash Soup

Servings: 4-6 | Prep Time: 15 minutes | Cook Time: 1 hour | Total Time: 1 hour 15 minutes

This velvety roasted butternut squash soup features butternut squash seed oil, maple syrup, and warm spices for the ultimate fall comfort food. Roasting the squash brings out its natural sweetness and creates a rich, creamy texture without heavy cream.

The key is roasting the squash until it's completely tender and caramelized, which intensifies the flavor. This soup actually tastes even better the next day, making it perfect for meal prep!

Ingredients

• 1 large butternut squash (about 3 lbs), halved vertically and seeded
• 1 tbsp butternut squash seed oil, plus more for drizzling
• ½ cup chopped shallot
• 1 tsp salt
• 4 garlic cloves, pressed or minced
• 1 tsp maple syrup
• ⅛ tsp ground nutmeg
• Freshly ground black pepper, to taste
• Up to 4 cups (32 oz) vegetable broth
• 1-2 tbsp butter or olive oil, to taste

Directions

Roast the Squash:

1. Preheat oven to 425°F. Line a rimmed baking sheet with parchment paper.
2. Place butternut squash halves on the pan cut-side up.
3. Drizzle each half with butternut squash seed oil and rub over the inside.
4. Sprinkle with salt and pepper.
5. Turn squash face down and roast until tender and completely cooked through, about 45-50 minutes.
6. Let cool for 10 minutes, then scoop flesh into a bowl and discard skin.

Sauté Aromatics:

1. While squash roasts, warm 1 tbsp butternut squash seed oil in a medium skillet over medium heat.
2. Add chopped shallot and 1 tsp salt.
3. Cook, stirring often, until shallot is softened and starting to turn golden, about 3-4 minutes.
4. Add minced garlic and cook until fragrant, about 1 minute, stirring frequently.

Blend the Soup:

1. Transfer cooked shallot and garlic to a blender.
2. Add roasted butternut squash, maple syrup, nutmeg, and black pepper.
3. Pour in 3 cups vegetable broth (don't exceed blender's maximum fill line).
4. Blend until completely smooth.
5. Add more broth if needed to reach desired consistency.
6. Stir in butter or olive oil to taste.

To Serve

Serve immediately, topped with freshly ground black pepper and a drizzle of butternut squash seed oil. Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months. This soup tastes even better the next day!