Welcome Home with Bobbie

Roasted Butternut Squash Soup

Ah, the first small signs of fall are weaving through the air! In our close-knit neighborhood, Wednesdays are synonymous with Winey Wednesday – a delightful tradition embraced by our group of friends. Every now and then, I join in the festivities, and this past week, I decided to play host. Picture this: a gentle fall breeze swirling outside, the warm glow of café lights, and the comforting crackle of our fire table. With everyone contributing a tasty appetizer, I put on my thinking cap for a perfect dish.

In my culinary exploration, I stumbled upon a gem of a recipe, and let me tell you, it was delicious! If you savor the rich, roasted, sweet notes of butternut squash soup, this one’s a winner. Plus, it’s a vegetarian delight – though I couldn’t resist adding a dollop of sour cream to my bowl for that extra indulgence. And for those with dietary preferences, it’s both gluten-free and oh-so-delicious! The secret ingredient? A touch of maple syrup, typically sourced directly from my family’s maple syrup farm in Maine. Unfortunately, I was fresh out, but a substitute worked wonders.

Now, as Thanksgiving approaches, I’m toying with the idea of featuring this culinary masterpiece on the festive table. Wishing you all a joyous and Happy Thanksgiving – may your celebrations be as flavorful as this delightful soup!

Roasted Butternut Squash Soup Recipe

• Servings – 6 (1-cup servings)
• Course – Side
• Cuisine – Gluten Free, Vegan
• Freezer Friendly – 1 month
• Does it keep? 4-5 days

Soup Ingredients

• 5 cups cubed butternut squash, skin removed (~1 small butternut squash)
• 2 cups carrots (peeled and cut at an angle, ~1-inch slices
• 1/2 medium white or yellow onion, sliced (~1 cup or 120 g)
• 5 cloves garlic, peeled (left whole or slightly crushed)
• 2 tsp avocado oil (if oil-free, sub a bit more maple syrup and/or a little vegetable broth)
• 2 tsp maple syrup
• 1 healthy pinch each sea salt and black pepper
• 1 1/2 – 2 cups vegetable broth
• 2/3 cup light coconut milk, plus more for serving (or sub cashew milk)
• 1/4 tsp ground cinnamon
• 1 pinch nutmeg (optional)
• 1 pinch cayenne (optional)

For Serving (optional)

• Toasted croutons
• Toasted pumpkin seeds

Instructions

1. Heat oven to 400 degrees F. Line two baking sheets with parchment paper / adjust as needed if altering the serving size.
2. Add cubed squash, onion, carrots, and garlic to the baking sheet and drizzle with oil and maple syrup. Season with salt and pepper and toss to combine. Bake for 25-30 minutes or until squash and carrots are tender.
3. Transfer to a large pot or Dutch oven and add vegetable broth, coconut milk, cinnamon, nutmeg (optional), and cayenne (optional). Stir to combine, then bring to a simmer over medium heat. Then reduce heat to low, cover, and simmer for 5-10 minutes to allow the flavors to meld.
4. Use an immersion blender or carefully transfer the mixture to a high-speed blender (that’s safe for hot foods) and blend until creamy and smooth. If you prefer a thinner soup, add more vegetable broth at this time.
5. Taste and adjust flavor as needed, adding salt and pepper to taste, maple syrup for sweetness, cinnamon for warmth, nutmeg for nuttiness, and cayenne for heat.
6. Enjoy as is, or top with pepitas (pumpkin seeds) or croutons and an extra drizzle of coconut milk (optional). Store the cooled leftovers covered in the refrigerator for up to 4-5 days, or in the freezer for up to 1 month. Reheat on the stovetop over medium heat (or microwave) until hot.

For more delicious recipes, check out the link below!

Roasted Butternut Squash Soup