Updated: Jan 18, 2022
What says Fall more than a savory bowl of butternut squash soup? I honestly love soup, especially one that is loaded with veggies and packed with nutrients!
This Butternut Squash soup recipe is one of my favourites and pairs perfectly topped with a handful of our Maple Cinnamon NOLA. It is a surprisingly easy recipe and even my kids liked it too (which is always an added bonus)! This recipe is also really flexible and lends itself to all sorts of substitutions, so it can accommodate a wide variety of dietary restrictions. As the weather gets cooler and our bodies crave warming foods, give this one a try – you won’t be disappointed😊
WHY OUR RECIPE WORKS:
Roasting the squash before adding it to the soup results in a rich, flavourful and naturally sweet soup that doesn’t require many other ingredients.
The perfect amount of spices will give the soup the zing it needs rather than being dull and flavourless.
Blending all the ingredients with an immersion blender gives the soup a smooth and creamy texture without the use of any dairy.
1 large butternut squash, halved (length wise) and seeds scooped out
3 cups vegetable broth (may need up to 4, depending on size of your squash)
½ cup chopped shallot
2 tbsp. olive oil, divided (and some extra for drizzling)
3/4 tsp salt
2 cloves garlic, pressed or minced
1 tsp maple syrup
⅛ tsp ground nutmeg
ground pepper for seasoning
1 tsp turmeric powder (anti-inflammatory and antioxidant)
Maple Cinnamon NOLA for garnish
1. Preheat the oven to 425. Line a baking sheet with parchment paper and place both halves of the butternut squash on the pan (skin side down). Brush each half with ½ tbsp. of olive oil and sprinkle with salt and pepper. You can also use the pre-cut cubes and roast with olive oil, salt and pepper. Flip squash over (skin facing up) and bake for about 45 min or until it is tender and fully cooked through (browning of the skin is good!). Remove squash from the oven and set aside to cool.
2. While squash is cooling, heat 1 tbsp. olive oil in a large pot over low-medium heat. Sautee the chopped shallot in a pot with 3/4 tsp of salt for approx. 3 minutes until it starts to brown at the edges. Then, add the garlic to the pot and cook for another minute, stirring often. Remove pot from heat.
3. Remove the butternut squash from its skin with a spoon and add the fleshy part into your pot (and toss the skin). Now, add vegetable broth (3 cups), nutmeg, black pepper (a couple twists of the grinder), turmeric and maple syrup to the pot. Heat the soup mixture until it is simmering, stirring occasionally and continue to cook for 10-15 min.
4. Now, turn of the stove and remove pot from heat. Take your immersion blender and insert it into the pot so the nozzle is underneath the liquid. Blend with the immersion blender until the soup texture is creamy and smooth (you can add more vegetable broth if soup is still chunky). Taste and if desired, add a pinch more salt and pepper, and ½ tbsp. of olive oil.
5. Return pot to stove and heat on medium heat until warm. Pour into serving bowls and garnish with a handful of Maple Cinnamon NOLA for a little added crunch. Enjoy!