Roasted Butternut Squash Soup

January 3, 2012

Because New Years Day fell on a Sunday this year, my workplace was closed Monday for the holiday. It was nice to get a long weekend off, and I finally got some cooking done as a result! I still had some butternut squashes left over from our last CSA box of the year, and even though they were out on the porch in the cold, I knew I should probably use them up soon. What better way than a double recipe of delicious roasted butternut squash soup? My favorite recipe for basic butternut squash soup is from the Winter 2010 special soups and stews issue of Cook’s Illustrated. Although roasting the vegetables does take about 45 minutes, the flavor that it brings out by caramelizing the edges of the squash and shallots is worth the wait, and the remaining steps take at most 5-10 more minutes. This would make a great first-course soup to serve at a fall or winter dinner party, and the recipe can easily be doubled.

Roasted butternut squash soup

The soup can be made up to three days ahead and kept refrigerated. Unfortunately this recipe will not freeze well due to the dairy component (the texture will get weird).

Serves 4


  • 1  medium butternut squash (about 3 pounds), peeled, halved, seeded, and cut into 1.5-inch chunks
  • 3  medium shallots, peeled and quartered
  • 1/4  cup vegetable oil
  • Salt and pepper
  • 4  cups low-sodium chicken broth or vegetable broth
  • 1/4  cup heavy cream
  • 1  tablespoon maple syrup
  • 1  teaspoon cider vinegar
  • 1/8  teaspoon ground nutmeg


  1. Adjust oven rack to middle position and heat to 450 degrees F. Combine squash chunks, shallots, oil, 1 teaspoon salt, and 1/2 teaspoon pepper in a large roasting pan and arrange in a single layer. Roast, stirring occasionally, until vegetables are golden brown and softened, about 45 minutes. Add 1/2 cup broth to pan ad scrape up any browned bits. Return to oven and continue roasting until liquid has reduced and vegetables are glazed, about 5 minutes.
  2. Puree squash mixture and remaining broth with a blender until smooth (a stick blender is easiest but a regular blender works okay too, you’ll just have to do it in multiple batches). Combine squash mixture with cream, syrup, vinegar, and nutmeg in a large saucepan. Bring to simmer over medium-low heat, adding water in 1/4-cup increments as necessary to adjust consistency. Enjoy!

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