This soup is delicious, easy to make, and perfect for cold, rainy winter days. We hope you give it a try!
Butternut Squash Soup
Ingredients
- Butternut squash (3½ lbs)
- 1 tbsp olive or avocado oil
- 1 small yellow or sweet onion, halved
- 2–3 garlic cloves
- 1 tbsp maple syrup (or to taste)
- 1 tsp salt
- Black pepper to taste
- ½ tsp nutmeg
- ½ tsp ginger
- 3–4 cups chicken broth (or vegetable broth)
- Garnish: pepitas & dried cranberries
Instructions
- Preheat oven to 425°F.
- Slice the squash in half lengthwise, remove seeds, and place cut-side up on a parchment-lined sheet. Drizzle with olive oil and season with ½ tsp salt, pepper, ¼ tsp nutmeg, and ¼ tsp ginger. Flip so the skin side faces up and roast 30 minutes.
- Remove the squash, add the halved onion to the sheet, drizzle with oil, season with salt and pepper, and place cut-side down. Wrap the garlic cloves in foil and add to the sheet. Roast everything for another 30 minutes.
- Let cool enough to handle, then scoop the squash and onion from their skins. Add to a pot or bowl with 3 cups broth, maple syrup, ¼ tsp ginger, ¼ tsp nutmeg, and ½ tsp salt. Adjust seasonings to taste.
- Use an immersion blender to blend until smooth and creamy, adding more broth if needed to reach your preferred consistency. Warm the soup on the stove over medium-low heat until heated through and flavors combine.
- Serve with pepitas and dried cranberries. If you enjoy extra richness, add a small pat of butter.
- You can also use a standing blender—just blend in small batches and vent properly to avoid pressure buildup.
