Roasted Butternut Squash Soup

This rich and creamy butternut squash soup is always a hit! There is layer upon layer of flavor from the roasted squash to the hint of maple syrup. It makes a luxurious autumn treat or a great appetizer to serve with Thanksgiving dinner. It takes quite a bit of time to make, but I promise it’s worth every minute. I created this recipe years ago using dairy and have been making it ever since. This year, I decided to try a dairy-free version, and honestly, you would never be able to tell the difference. I’m pleased with how it turned out. However, if you’d like to make it using dairy, the same recipe will work with a couple of quick swaps (which I have noted below).

How to Roast Butternut Squash: 

Roasted butternut squash makes a great side dish for a meal, but it also adds a layer of flavor to this soup that you can’t get any other way. While it may take a while to roast, the active time required by you to cook it is minimal. 

Cut your butternut squash in half and chop off the stem. Next, scoop out the seeds with an ice cream scooper (recommended) or spoon. I use a glass Evo sprayer with avocado oil and give each squash half a squirt or 2, evenly coating them. Then, I season with salt and pepper. Then, I place them face down on a sheet pan lined with foil and bake at 375 for about an hour or until the squash skin is browned, the flesh side is caramelized, and they are soft when pressed on. 

Once they’re done, take them out of the oven and let them cool a bit. When the squash are still warm but cool enough to touch, the skin will just peel right off. If you prefer, you can flip them over and scrape it out with a spoon. This can be done a day or two in advance of making your soup.

Ingredients: 

• 3-4 medium-sized butternut squash, de-seeded, roasted, and peeled

• 2 cups chicken broth 

• 1 medium-sized apple, peeled, cored, and chopped (any kind)

• 1 medium onion finely chopped

• 1 large shallot finely chopped

• 1 pint of Silk Heavy Whipping Cream Alternative

• ¾ cup pure maple syrup

• ½ stick dairy-free butter (I used Country Crock Avocado Oil Butter)

• 1 teaspoon of Better Than Boullion Organic Roasted Chicken Base

• 3 cloves of garlic, minced

• salt and pepper

If you don’t have a dairy restriction, you can substitute regular heavy cream, half & half, or milk for the Silk Heavy Whipping Cream Alternative. I recommend heavy cream for the best taste, but if you’re concerned about the fat, you can use whatever you’re comfortable with. Additionally, if you would like to make this soup vegan, you can sub vegetable broth and the Better Than Bouillion Vegetable Base for the chicken versions. If you’re using chicken broth, don’t use the canned or boxed stuff – it has no flavor. I always recommend making your own chicken or vegetable broth.

Directions: 

1. Place your butter in a large pan and melt over medium heat. Once it’s fully liquid, add the chopped onion, shallot, garlic, and apple. Cook until onion, shallot, and garlic is translucent and fragrant, and the apple is beginning to soften. Stir often.

2. Add chicken broth and Better Than Bouillion Base and turn heat to medium-high until it begins to simmer. Then, turn the heat back to medium. Simmer for 15-20 minutes until the apples are nice and soft. 

3. Add the squash to the pot and turn the heat to low. Let this cook together for about a half-hour, stirring often. 

4. Add the whipping cream alternative to the pot, stir, and cook until it is warmed through. 

5. Transfer everything in the pot to a blender and blend on high until everything is smooth and well-combined. Depending on the size of your blender, you may have to do this in batches. Alternatively, you can use an immersion blender right in the pot. Although, it won’t give you the same velvety consistency. 

6. Transfer back to your pot and continue to simmer the soup on low for about 10 minutes to develop the flavors; as it’s cooking season with salt and pepper to taste. Also, add in the maple syrup a little at a time, mixing it well and tasting until you reach your desired sweetness. I used ¾ cup to get it where I wanted it, with a hint of the maple flavor coming through and a touch of sweetness. Stir often. If you think your soup is too thick, you can add more liquid, either broth or whipping cream. Just go by taste. I’d start with the chicken broth a little at a time and move to the cream if it starts to dilute the creaminess. Be prepared that the soup may bubble up and splatter at you while it’s cooking.

7. Serve and enjoy! If you’d like top with a dash of nutmeg, cinnamon, or both.

Follow Along

@stellaecadente

---

More Food

& Drink