Roasting the butternut squash before making this soup is what takes it from good to incredible. The oven caramelizes the natural sugars and deepens the flavor in a way that boiling just cannot do. Blended until silky smooth with warming spices, this is fall comfort food at its absolute best.
Ingredients
- 1 large butternut squash (about 3 lbs), peeled, seeded, and cubed
- 1 large onion, quartered
- 4 cloves garlic, whole
- 3 tbsp extra virgin olive oil
- 4 cups vegetable broth
- ½ tsp nutmeg
- ½ tsp Ceylon cinnamon
- ¼ tsp cayenne
- 1 tsp Redmond Real Salt
- ¼ tsp black pepper
- Toppings: toasted pumpkin seeds, drizzle of olive oil
*Bolded ingredients are products we typically carry at Tare Bulk Foods.
Directions
- Preheat oven to 400°F. Toss the squash cubes, onion quarters, and garlic cloves with 2 tablespoons of olive oil on a lined baking sheet. Season with salt and pepper.
- Roast for 30 to 35 minutes until the squash is fork-tender and caramelized at the edges.
- Transfer the roasted vegetables to a large pot. Add the broth, nutmeg, cinnamon, and cayenne.
- Bring to a simmer and cook for 10 minutes to let the flavors meld.
- Blend until completely smooth using an immersion blender or working in batches with a countertop blender.
- Adjust seasoning with salt and pepper. Serve topped with toasted pumpkin seeds and a drizzle of olive oil.
Notes
- Stir in a can of coconut milk during blending for an even creamier, richer version.
- Garnish with a drizzle of maple syrup and a pinch of smoked paprika for a restaurant-quality finish.
- Freezes beautifully for up to 3 months.
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