Hey there, it looks like we are stuck with 6 more weeks of winter. It’s not a problem for us here in South Florida but I want to be understanding of everyone. I feel for you and I want to share a nice soup recipe to warm you up while you wait for Spring. This roasted butternut squash soup is amazingly easy to make and so delicious. Butternut squash is readily available in grocery stores right now so be sure to pick one up next time you are at the store. This soup is creamy but isn’t made with any cream and you get some vegetables in which is perfect for meatless Mondays. It’s a win-win for everyone.
Roasted Butternut Squash Soup
1 3lb butternut squash
1 tbsp olive oil
4 cups vegetables stock
salt and pepper to taste
1/4 tsp ground nutmeg
1/2 cup shallots (chopped)
3 cloves garlic
2 tbsp butter
1 tsp maple syrup
Preheat oven to 450 degrees.
Cut your butternut squash in half and scoop out the seeds. Drizzle with olive oil and place face down on a baking sheet. Bake for 45-50 minutes. Remove from oven. This step makes the soup so incredible. Roasting the squash brings out all the flavor.
This soup is super easy to make. Next step is to bring out your blender. Any regular kitchen blender will do. No need to get fancy.
Scoop out the squash and put in blender. Add the shallots, garlic cloves, nutmeg, maple syrup, butter and stock. Blend for a about 1 minute or two.
Add your salt and pepper and blend for a few more seconds. Now, this is a great make-ahead dish. You can set aside for later or you can heat up right away.
If you want to heat it up right away, just transfer to a pot and cook on medium heat until hot. If you are making this ahead of time, just transfer to a storage container until you cook it. I have made it up to two days in advance and just stored it in the refrigerator. This roasted butternut squash soup is honestly one of the easiest dinner options ever!
Hope you like this soup and here’s to being a day closer to Spring!