Butternut Squash Soup
This version of butternut squash soup is more on the savory side of the butternut soup spectrum. I make it with my Vita-Mix for super easy cleanup.
Equipment
- 1 Vita-Mix or similar blender
Ingredients
- 1 Butternut squash sliced; seeds removed
- 1 tbsp olive oil
- ½ cup shallots chopped
- 1 tsp salt
- 4 Garlic Cloves, minced
- 1 tsp Maple syrup
- ⅛ tsp nutmeg
- fresh ground black pepper, to taste
- 3 cups vegetable broth
- 2 tbsp butter
Instructions
- Preheat oven to 425°. Line a baking pan with parchment paper. Slice butternut squash in half and remove seeds. Rub olive oil all over the inside of the squash and season with salt and pepper.
- Roast the squash, flesh side down, for 45-50 minutes. The skin will brown and shrivel. Remove from heat and let cool until you can handle the halves.
- In a pan, heat olive oil, and sauté shallots until tender, then add garlic and sauté for another 1-2 minutes until soft and fragrant. Transfer to the Vita-Mix.
- Using a spoon, scoop out the butternut squash flesh into the Vita-Mix. Add nutmeg, maple syrup, salt, black pepper, and vegetable broth. Secure lid and blend on high for 4-5 minutes until soup is creamy and hot. Add butter. Add more broth if needed. Taste and add salt and pepper if needed. Serve immediately. Garnish with a dollop of crème fraîche.