Butternut Squash Soup (Edit recipe)

Cozy season is upon us, so whip up a batch of this aromatic and flavorful butternut squash soup and baske in all the fall vibes. This one pot butternut squash soup recipe is a great addition to any Thanksgiving or holiday dinner menu.

10 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	83
Fat:	7 g
Carbohydrates:	2 g
Protein:	2 g
Cholesterol:	17 g
Sodium:	284 mg
Fiber:	1 g
Sugars:	2 g
Calculated per serving.

by Morgan Peaceman

View original recipe

Serves: 8

Ingredients

1 Butternut Squash, halved
1 Tbsp Extra Virgin Olive Oil, or avocado oil
3 cups Vegetable Broth
.25 cup Heavy Cream (Whipping Cream)
2 Tbsp Unsalted Butter
2 cloves Garlic, large, minced
1 Shallot, large, minced
1 tsp Pure Maple Syrup
1 Tbsp Nutmeg
1 Tbsp Ground Cinnamon
Salt
Black Pepper

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Using a chef's knife, slice off the top of the butternut squash and cut the squash into halves, keeping the seeds in tact.
Season the squash with cinnamon and bake in a 400˚ oven for 45-50 minutes or until fork tender.
Meanwhile, sauté the shallot and garlic in a small pan until fragrant.
Add the roasted squash, stock, seasonings, garlic, cream, and butter to a blender and blend for 4 minutes continuously until smooth. If after four minutes the soup is gritty, add to a large pot and turn the heat to medium, use an immersion blender and blend until smooth. Let sit over a simmer for 10 minutes prior to serving.
Sprinkle nutmeg on top and garnish with rosemary or sage leaves. Serve with bread or croutons.