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 warm spices and a drizzle of House Blend Olive Oil for the ultimate fall comfort food. Roasting the squash brings out its natural sweetness and creates a rich, creamy texture without heavy cream.

Ingredients

• 1 large butternut squash (about 3 lbs), halved vertically and seeded
• 1 tbsp House Blend Olive 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 House Blend 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. Drizzle with House Blend Olive Oil and rub over the inside. Sprinkle with salt and pepper.
3. Turn squash face down and roast until tender, about 45-50 minutes. Let cool for 10 minutes, then scoop flesh into a bowl.

Sauté Aromatics:

1. Warm 1 tbsp House Blend Olive Oil in a medium skillet over medium heat.
2. Add chopped shallot and 1 tsp salt. Cook until softened and golden, about 3-4 minutes.
3. Add minced garlic and cook until fragrant, about 1 minute.

Blend the Soup:

1. Transfer shallot and garlic to a blender. Add roasted squash, maple syrup, nutmeg, and black pepper.
2. Pour in 3 cups vegetable broth and blend until completely smooth.
3. Add more broth if needed to reach desired consistency. Stir in butter or House Blend Olive Oil to taste.

To Serve

Serve immediately, topped with freshly ground black pepper and a drizzle of House Blend Olive Oil. Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.