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Get that morning buzz you need, from 09:00 - 12:00

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The Hard Drive

with Christine, for your lunch time entertainment 12:00 - 15:00

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The Headrush

End your busy day with Chops, 15:00 - 18:00

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Roasted Butternut Squash Soup

I designed this traditional butternut soup to complement typical Thanksgiving fare, like green beans and mashed potatoes. (My other butternut squash soup’s Thai curry spin doesn’t play nicely with turkey.)

This version would also be a great accompaniment to grilled cheese sandwiches and salads through the end of winter. Basically, if you ever get a hankering for homemade butternut squash soup, this is the recipe for you.

I kept the ingredients list simple so the squash flavor can shine through, but the end result offers exceptionally rich flavor. All you’ll need is butternut squash, olive oil, shallot, garlic, vegetable broth, maple syrup and nutmeg.

This homemade butternut squash soup is the best I've ever tasted! It's super creamy (yet cream-less) and full of delicious butternut flavor. Leftover soup tastes even better the next day. Recipe yields about 4 bowls or 6 cups of soup.

INGREDIENTS

  • One large butternut squash (about 3 pounds), halved vertically and seeded
  • 3 tablespoons olive oil, divided
  • ½ cup chopped shallot (about 1 large shallot bulb)
  • 1 teaspoon salt
  • 4 garlic cloves, pressed or minced
  • 1 teaspoon maple syrup
  • ⅛ teaspoon ground nutmeg
  • Freshly ground black pepper, to taste
  • Up to 4 cups (32 ounces) vegetable broth
  • 1 to 2 tablespoons butter, to taste (substitute olive oil for dairy free/vegan soup)

INSTRUCTIONS

  1. Preheat the oven to 425 degrees Fahrenheit and line a rimmed baking sheet with parchment paper. Place the butternut squash on the pan and drizzle with just enough olive oil to lightly coat the squash on the inside. Rub the oil over the inside of the squash and sprinkle it with salt and pepper. Turn the squash face down and roast until it is tender and completely cooked through, about 45 to 50 minutes. Set the squash aside until it’s cool enough to handle, about 10 minutes. Then use a large spoon to scoop the butternut squash flesh into a bowl and discard the tough skin.
  2. Meanwhile, in a medium skillet (or large soup pot, if you’ll be serving soup from that pot), warm 1 tablespoon olive oil over medium heat until shimmering. Add the chopped shallot and 1 teaspoon salt. Cook, stirring often, until the shallot has softened and is starting to turn golden on the edges, about 3 to 4 minutes. Add the garlic and cook until fragrant, about 30 seconds, stirring frequently.
  3. If you have a high performance blender like a Vitamix, transfer the cooked shallot and garlic to your blender. Add the reserved butternut, maple syrup, nutmeg and a few twists of freshly ground black pepper. Pour in 3 cups vegetable broth, being careful not to fill the container past the maximum fill line (you can stir in any remaining broth later). Secure the lid and select the soup preset. The blender will stop running once the soup is super creamy and hot.
  4. If you would like to thin out your soup a bit more, add the remaining cup of broth (I used the full 4 cups, but if you used a small squash, you might want to leave it as is). Add 1 to 2 tablespoons butter or olive oil, to taste, and blend well. Taste and blend in more salt and pepper, if necessary.
  5. Serve immediately or let the soup cool completely before transferring it to a proper storage container and refrigerating it for later.

NOTES

IF YOU ARE WORKING WITH AN IMMERSION BLENDER, add the reserved squash to the pot, then add the broth, maple syrup, nutmeg and a few twists of freshly ground black pepper. Bring the mixture to a simmer and cook, stirring occasionally, for 10 to 20 minutes so the flavors have a chance to meld. Carefully use your immersion blender to blend the soup completely, then add 1 to 2 tablespoons butter or olive oil, to taste, and blend again. Taste and blend in more salt and pepper, if necessary.