When winter’s chill sets in, nothing beats a bowl of rich, hearty soup. This roasted butternut squash soup, delivered with love by author Kathi Lipp, is the perfect choice for holiday gatherings or a cozy meal at home. Bring the comfort and flavor of the season to your table with this simple dish!
Roasted Butternut Squash Soup
Prep Time: 15 minutes
Cook Time: 75 minutes
Yield: 4 bowls or 8 cups
Ingredients:
1 large butternut squash (3 lbs.)
2 T. olive oil, plus more for drizzling
1¼ tsp. salt, divided (more to taste)
½ tsp. freshly ground black pepper, divided
¹⁄₃ cup chopped shallot
4 garlic cloves, minced
1 tsp. maple syrup
¹⁄₈ tsp. ground nutmeg
4 cups vegetable or chicken broth, divided
1 to 2 T. butter, to taste
¼ cup heavy cream
Fresh herbs (optional)
Directions:
Ladle the soup into bowls. Slowly pour up to 1 tablespoon cream in a swirl pattern directly into each bowl. Garnish with a sprinkle of freshly ground black pepper and fresh herbs.
Preheat the oven to 425°F and line a large baking sheet with parchment paper.
Cut the squash in half lengthwise and scoop out the seeds with a spoon. Drizzle the cut sides of the
squash with about a tablespoon of the olive oil and use your hands to rub it in, ensuring even coverage.
Sprinkle with ¼ teaspoon each salt and pepper.
Place the butternut squash halves cut-side down on the prepared baking sheet. Roast for 40 to 50 minutes, or until the squash is tender and easily pierced with a fork. Once done, remove the squash from the oven and allow it to cool until it can be handled safely.
Meanwhile, heat the remaining olive oil in a large pot over medium heat. Sauté the shallot with the
remaining salt and pepper, stirring frequently until it becomes translucent, about 3 to 4 minutes.
Add the garlic and cook for an additional minute, stirring constantly. Remove from heat.
Remove and discard the squash skin, and add scoops of the squash flesh to a blender. Add the shallot
and garlic mixture, along with the maple syrup, nutmeg, and about a cup of the broth.
With the blender lid slightly ajar to allow steam to escape, start blending the soup on low speed. Gradually increase the speed to high and slowly pour in the remaining broth through the opening in the lid. If your blender has a small capacity, you may need to work in batches to avoid overflowing.
Continue blending the soup until it reaches a smooth and creamy consistency. Add 1 to 2 tablespoons of
butter to the blender and blend again until the butter is fully incorporated. Taste the soup and adjust the
seasoning with additional salt and pepper, if needed.
Return the soup to the pot and place it over medium heat, stirring occasionally until warmed through.
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Soup’s On!
Sabbath Soup, by Kathi Lipp, includes convenient meal plans that take the guesswork out of shopping and cooking. More than just a collection of delicious recipes—including main dishes, breads, breakfasts, desserts, salads, sides, and yes, soups—this book invites readers hungry for refreshment to take a full day off and enter into the Sabbath rest that God designed for us.
Settle into weekly rhythms of meal prep and experience the peace found in dedicated and intentional time with God, family, and friends.
Learn more about the book and how to purchase here.
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