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Butternut Squash Soup

Roasted Butternut Squash Soup

Butternut squash soup with sheet pan roasted squash, onion, and garlic blended smooth with broth, cream, and maple syrup.
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Course: Soup
Cuisine: American
Servings: 6 servings

Equipment

Ingredients

  • 1 large butternut squash about 3 lbs, peeled, seeded, and cut into 1-inch cubes
  • 1 large yellow onion cut into wedges
  • 6 cloves garlic peeled
  • 3 tbsp olive oil
  • 1 1/2 tsp salt
  • 1/2 tsp black pepper
  • 4 cups chicken broth
  • 1/2 cup heavy cream
  • 2 tbsp pure maple syrup
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cinnamon optional
  • 2 tbsp heavy cream for swirling on top

Instructions

  • Heat the oven and prep the squash: Heat the oven to 425°F. Peel the butternut squash, scoop out the seeds, and cut it into 1-inch cubes. You should end up with about 8 cups.
  • Roast the vegetables: Toss the squash, onion wedges, and garlic cloves with the olive oil, salt, and pepper on a large rimmed sheet pan. Spread everything into a single layer and roast for 40 minutes, turning once halfway through, until the squash is fork-tender and browned at the edges.
  • Blend until smooth: Scrape the roasted vegetables into a blender with 2 cups of the chicken broth and blend until completely smooth. Work in two batches if your blender is small, and vent the lid with a towel over it, since hot liquid expands fast and will blow the lid off a sealed jar.
  • Warm and season: Pour the purée into a large pot, stir in the remaining 2 cups of broth, and set it over medium heat. Bring it to a gentle simmer, then stir in the maple syrup, nutmeg, and cinnamon if using.
  • Finish with cream: Turn the heat to low and stir in the 1/2 cup of heavy cream. Warm it through for 2 minutes without letting it boil, then taste and add salt a pinch at a time until the squash flavor sharpens up.
  • Serve: Ladle into bowls and swirl a little of the remaining 2 tablespoons of cream over each one.

Notes

Roast the squash at 425°F until the edges brown, not just until it goes soft; that browning is where the soup's flavor comes from. Vent the blender lid and work in batches, since hot liquid expands and will force a sealed lid off. Blend longer than seems necessary for a velvety texture, and reheat leftovers to 165°F.