Butternut Squash Soup
This version of butternut squash soup is more on the savory side of the butternut soup spectrum. I make it with my Vita-Mix for super easy cleanup.
Prep Time 10 minutes mins
Cook Time 1 hour hr
- 1 Butternut squash sliced; seeds removed
- 1 tbsp olive oil
- ½ cup shallots chopped
- 1 tsp salt
- 4 Garlic Cloves, minced
- 1 tsp Maple syrup
- ⅛ tsp nutmeg
- fresh ground black pepper, to taste
- 3 cups vegetable broth
- 2 tbsp butter
Preheat oven to 425°. Line a baking pan with parchment paper. Slice butternut squash in half and remove seeds. Rub olive oil all over the inside of the squash and season with salt and pepper.
Roast the squash, flesh side down, for 45-50 minutes. The skin will brown and shrivel. Remove from heat and let cool until you can handle the halves.
In a pan, heat olive oil, and sauté shallots until tender, then add garlic and sauté for another 1-2 minutes until soft and fragrant. Transfer to the Vita-Mix.
Using a spoon, scoop out the butternut squash flesh into the Vita-Mix. Add nutmeg, maple syrup, salt, black pepper, and vegetable broth. Secure lid and blend on high for 4-5 minutes until soup is creamy and hot. Add butter. Add more broth if needed. Taste and add salt and pepper if needed. Serve immediately. Garnish with a dollop of crème fraîche.
Keyword butternut squash, soup