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
- Heat oven to 400 degrees F. Line two baking sheets with parchment paper / adjust as needed if altering the serving size.
- 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.
- 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.
- 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.
- 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.
- 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