It is always a great time for Butternut Squash Soup. I have tasted the one I found at the grocery store in a box. Not impressed! Here is my recipe. I add a huge step in the taste process. I will cut and core the squash. I roast the squash with a little olive oil and seasoning on it until a little brown and I use that as the base for this recipe. That added roasting gives a nice richness and depth to the taste of the squash and in my opinion, it really is the building block for this menu item. Let’s make my version of this great soup recipe.
1 large butternut squash (about 3 pounds), halved vertically* and seeds removed
1 tablespoon olive oil, plus more for drizzling
½ cup chopped shallot (about 1 large shallot bulb)
1 teaspoon salt
4 garlic cloves, minced
1 teaspoon sorgum or a good Vermont maple syrup
⅛ teaspoon ground nutmeg
Freshly ground black pepper, to taste
3 to 4 cups (24 to 32 ounces) vegetable broth (chicken stock can substitute), as needed
1 to 2 tablespoons butter, to taste
Preheat the oven to 425 F degrees On a parchment lined baking sheet . Place the butternut squash on the pan and drizzle each half with just enough olive oil to lightly coat the squash on the inside (about ½ teaspoon each).
Rub the oil over the inside of the squash and sprinkle it with salt and pepper.
Turn the squash face down and roast until it is tender and completely cooked throughly, about 40 to 50 minutes
Allow the squash to cool (enough to handle)
In a large stock pot, heat 1 tablespoon olive oil over medium heat until shimmering
Add the chopped shallots to stock pot with a pinch of salt.
Cook, stirring often, until the shallot has softened and is starting to turn golden .
Add the garlic and cook until garlic is also turning golden, about 1 minute, stirring frequently.
Transfer the contents to your blender
Use a spoon to scoop the butternut squash flesh into your blender. Discard the tough skin.
Add the sorgum or maple syrup, nutmeg and a pinch of freshly ground black pepper to the blender. Add 3 cups vegetable broth, DO NOT Overfill Blender (you can work in batches if necessary, and stir in any remaining broth later).
Blend on high (or select the soup preset, if available),
Stop blending once your soup is ultra creamy and warmed through.
Add extra veggie stock to balance the consistency of the soup.
Add 1 to 2 tablespoons butter or olive oil, to taste, and blend well.
Taste and re-season the soup with more salt and pepper, if necessary.
This is a great soup….I like to add a little nutmeg and brown sugar to the top of the soup as I serve it for an added kick.