Butternut Squash Soup Recipe
This butternut squash soup embodies the warmth and comfort of fall, with a velvety texture and a flavor profile that combines earthy richness, subtle sweetness from maple syrup, and a hint of spice. It’s a bowl of coziness that feels like a hug on a chilly day, perfect for leisurely lunches or festive gatherings.
Ingredients and Preparation Essentials
Key Ingredients Overview
This recipe centers on fresh butternut squash, a touch of shallot for a mild, onion-like flavor, and a hint of garlic to deepen the taste. Maple syrup adds gentle sweetness, while nutmeg and black pepper provide a warming spice. Vegetable broth creates a smooth base, while butter enriches the soup’s creaminess.
Selecting the Perfect Butternut Squash
When choosing a squash, look for a heavy, firm one with a deep, even color and no blemishes. Halving and seeding the squash requires a bit of care; a sharp knife makes the process easier. This step is worth the effort, as roasting brings out a delicious caramelized flavor.
Flavor Enhancers
Shallots and garlic provide aromatic depth to the soup. Nutmeg’s warm spice complements the squash’s natural sweetness, while maple syrup adds balance. Using a quality vegetable broth ensures a rich, cohesive flavor.
Step-by-Step Instructions for Perfect Butternut Squash Soup
Roasting the Squash
Drizzle each half of the squash with olive oil, season with salt and pepper, and roast until tender and golden. This caramelization process intensifies the squash’s natural flavors and brings a slight nuttiness to the soup. Check for doneness by piercing the flesh with a fork—it should be very tender.
Sautéing the Aromatics
Sauté shallots in olive oil until soft and slightly golden, then add garlic just until fragrant. This process mellows the shallots and brings out their sweetness while allowing the garlic to release its flavor without becoming bitter.
Blending for Creaminess
Scoop the roasted squash flesh into a blender with the cooked aromatics and seasonings. Add vegetable broth to your preferred thickness and blend until silky smooth. This method creates a luxurious texture, especially if you use a high-speed blender.
Adjusting Consistency and Flavor
Thin the soup with more broth if needed or add butter for a richer mouthfeel. Taste and adjust the salt, pepper, and maple syrup as desired for the perfect balance of sweet and savory.
Recipe Tips
Ensuring a Perfectly Smooth Texture
Use a high-speed blender for the smoothest results.
Avoid overfilling; blend in batches if necessary.
Balancing Sweet and Savory Flavors
Adjust maple syrup and salt levels to find your ideal sweet-salty balance.
Adding a Twist
Consider adding a dash of cinnamon, a sprinkle of cayenne, or a drizzle of cream for a richer flavor profile.
What to Serve With This Recipe
Ideal Pairings
This soup pairs wonderfully with crusty bread, garlic toast, or a fresh green salad. Garnish with roasted pumpkin seeds or croutons for added crunch, or swirl in a bit of cream for extra elegance.
Wine and Beverage Pairings
A glass of Chardonnay or a light red wine like Pinot Noir complements the soup’s creamy, rich notes. For non-alcoholic options, sparkling water with a lemon twist or a mild herbal tea pairs well.
Frequently Asked Questions
Can I Use Frozen Squash?
Yes, frozen squash works well; adjust roasting time as it may cook faster than fresh.
How Do I Store and Reheat Leftovers?
Store in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop, stirring often.
Can I Make This Soup Ahead of Time?
Absolutely. Prepare the soup in advance and reheat before serving, maintaining its creamy consistency.
What’s the Best Way to Thin or Thicken the Soup?
Add more broth for a thinner soup or simmer to reduce for a thicker consistency.
Customizing for Special Occasions
Garnish and Presentation Ideas
For a festive touch, garnish with fresh herbs, a sprinkle of paprika, or a drizzle of truffle oil.
Special Add-Ins for Holiday Flavors
For extra warmth, add ginger or curry powder. A splash of cream also adds a holiday richness.
Encourage readers to enjoy this comforting, flavorful butternut squash soup as an easy, versatile meal. Perfect as a cozy dish for a quiet evening or a stunning starter for holiday dinners, it’s both simple and elegant, catering to any occasion.
Ingredients
1 tablespoon olive oil, plus extra for drizzling
½ cup chopped shallot (about 1 large shallot bulb)
1 large butternut squash (around 3 pounds), sliced in half vertically and seeds removed
1 teaspoon salt
4 garlic cloves, minced or pressed
1 teaspoon maple syrup
Freshly ground black pepper, to taste
â…› teaspoon ground nutmeg
3 to 4 cups (24 to 32 ounces) vegetable broth, depending on desired consistency
1 to 2 tablespoons butter, to taste
Instructions
Preheat your oven to 425°F (220°C) and prepare a baking sheet lined with parchment paper. Position the butternut squash halves on the sheet, cut-side up. Drizzle each half with a small amount of olive oil (about ½ teaspoon) and rub it evenly over the flesh. Season with a pinch of salt and pepper, then place the squash cut-side down on the sheet. Roast for 40 to 50 minutes, or until tender and fully cooked. Let the squash cool for about 10 minutes once done.
In a large pot over medium heat, warm 1 tablespoon of olive oil until shimmering. Add the chopped shallot and sprinkle with 1 teaspoon of salt. Cook, stirring frequently, until the shallot becomes tender and starts to turn golden around the edges, roughly 3 to 4 minutes. Add the minced garlic and cook for another minute until aromatic, stirring constantly. Transfer this mixture to a blender.
Scoop the flesh from the cooled squash into the blender, discarding the skin. Add the maple syrup, a few cracks of black pepper, and the nutmeg. Pour in 3 cups of vegetable broth, being cautious not to exceed the blender’s maximum fill line. Blend in batches if needed, then combine any remaining broth later.
Secure the blender lid and blend on high until the soup is velvety smooth. If your blender has a soup setting, use it for a faster result. For a slightly thinner consistency, add the remaining cup of broth and blend again. Introduce 1 to 2 tablespoons of butter or an extra splash of olive oil, blending until incorporated. Adjust the seasoning with additional salt and pepper to taste.
If the soup is sufficiently hot after blending, pour it directly into serving bowls. If not, transfer it back to the pot and warm over medium heat, stirring regularly until it reaches your desired temperature. Serve each bowl with a sprinkle of freshly ground black pepper on top for an extra touch.
Butternut Squash Soup Recipe
Ingredients
- 1 tablespoon olive oil plus extra for drizzling
- ½ cup chopped shallot about 1 large shallot bulb
- 1 large butternut squash around 3 pounds, sliced in half vertically and seeds removed
- 1 teaspoon salt
- 4 garlic cloves minced or pressed
- 1 teaspoon maple syrup
- Freshly ground black pepper to taste
- â…› teaspoon ground nutmeg
- 3 to 4 cups 24 to 32 ounces vegetable broth, depending on desired consistency
- 1 to 2 tablespoons butter to taste
Instructions
- Preheat your oven to 425°F (220°C) and prepare a baking sheet lined with parchment paper. Position the butternut squash halves on the sheet, cut-side up. Drizzle each half with a small amount of olive oil (about ½ teaspoon) and rub it evenly over the flesh. Season with a pinch of salt and pepper, then place the squash cut-side down on the sheet. Roast for 40 to 50 minutes, or until tender and fully cooked. Let the squash cool for about 10 minutes once done.
- In a large pot over medium heat, warm 1 tablespoon of olive oil until shimmering. Add the chopped shallot and sprinkle with 1 teaspoon of salt. Cook, stirring frequently, until the shallot becomes tender and starts to turn golden around the edges, roughly 3 to 4 minutes. Add the minced garlic and cook for another minute until aromatic, stirring constantly. Transfer this mixture to a blender.
- Scoop the flesh from the cooled squash into the blender, discarding the skin. Add the maple syrup, a few cracks of black pepper, and the nutmeg. Pour in 3 cups of vegetable broth, being cautious not to exceed the blender’s maximum fill line. Blend in batches if needed, then combine any remaining broth later.
- Secure the blender lid and blend on high until the soup is velvety smooth. If your blender has a soup setting, use it for a faster result. For a slightly thinner consistency, add the remaining cup of broth and blend again. Introduce 1 to 2 tablespoons of butter or an extra splash of olive oil, blending until incorporated. Adjust the seasoning with additional salt and pepper to taste.
- If the soup is sufficiently hot after blending, pour it directly into serving bowls. If not, transfer it back to the pot and warm over medium heat, stirring regularly until it reaches your desired temperature. Serve each bowl with a sprinkle of freshly ground black pepper on top for an extra touch.