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Macaroni Menu: Roasted Butternut Squash Soup

By Tiffany Olmstead, www.monroela.macaronikid.com December 18, 2015
My family has never tried butternut squash; however, I was inspired by a recipe of Roasted Butternut Squash Soup.  The delicious aromas filled my house as we roasted the butternut squash and sauteed the shallot, garlic and onion.  
Once completed, we were surprised at the comforting flavors.  It paired very well with grilled cheese sandwiches and salad; or just alone.  The next day, I brought leftovers to my office and the flavors seemed even more bold.  If you are searching for a soup to serve during the holiday break to your guests and family, I would encourage you to try this one.  You could even make ahead, refrigerate, and warm when guests arrive.


INGREDIENTS
  • One large butternut squash (about 3 pounds), halved vertically and seeded
  • 3 tablespoons olive oil, divided
  • ½ cup chopped shallot (about 1 large shallot bulb)
  • 1 teaspoon salt
  • 4 garlic cloves, pressed or minced
  • 1 teaspoon maple syrup
  • ⅛ teaspoon ground nutmeg
  • Freshly ground black pepper, to taste
  • 4 cups (32 ounces) vegetable broth
  • 1 to 2 tablespoons butter, to taste (substitute olive oil for dairy free/vegan soup)
PREPARE THE SQUASH

1. Preheat the oven to 425
2. Cut the butternut squash in half lengthwise
3. Line a baking sheet with parchment paper and place butternut squash on it.
4. Rub olive oil on all sides to coat entire butternut squash.
5. Sprinkle salt an pepprer
6. Place squash face down and roast about 45 minutes until tender.
7. Remove and cool for about 10 minutes.
8. Remove the flesh with a spoon into a bowl - my daughter enjoyed helping on that part. You may discard the skin.
WHILE SQUASH IS ROASTING

Pour one tablespoon olive oil into a sauce pan and heat over medium heat until shimmering. Add the chopped shallot and one teaspoon of salt.  Stir often until shallot begins to golden on edges.  Add garlic and cook for only 30 seconds.

CREATE THE SOUP

METHOD 1: Place the sauteed shallot and garlic to your high performance blender. Add the butternut squash. Then pour in maple syrup, nutmeg and a couple pinches of freshly ground black pepper. Slowly pour in the vegetable broth, being careful not to fill the container past the maximum fill line. If you have broth remaining, add it later. Secure the lid and start blender.  If your blender has a soup preset, select it.  Mine does not, and I selected #3.  You want the soup the be creamy.

METHOD 2: Add the squash to a pot, then add the broth, maple syrup, nutmeg and a few twists of freshly ground black pepper. Bring the mixture to a simmer and cook, stirring occasionally, for 10 to 20 minutes. Then, use immersion blender to blend completely.
Add 1 to 2 tablespoons butter or olive oil, to taste, and blend well. Taste and blend in more salt and pepper, if necessary.

Serve immediately or let the soup cool completely before refrigerating in a proper storage container. I poured it from my blender immediately into my family's soup bowls for dinner.

NOTES
  • I found needing more salt and pepper when served immediately; however, not the next day.
  • I substituted maple syrup with table syrup, mainly because I did not want to go to the grocery store with both kids again. You understand, right? :)  Don't do that!  I would recommend the maple syrup for the richer flavors!
Prep time:  10 mins
Cook time:  55 mins
Total time:  1 hour 5 mins
Serves: 6