I just made this and Joe and I were nearly licking the bowls clean it was so good. It’s vegan, it’s simple, and it’s delicious.
It pairs excellently with a brown or amber ale. It makes exactly enough for two people. V fall.
I modified this recipe from a few recipes I found online, but mostly the one linked at the bottom of this post.
1 medium sized butternut squash
2 Tbsp olive oil
Half of a very large shallot, or a whole small one
1 1/2 tsp minced garlic
2 tsp maple syrup
1/8 tsp ground nutmeg
3 cups vegetable broth
Salt and pepper to taste
Preheat your oven to 425. Slice your butternut squash in half lengthwise and scoop out the seedy parts with a spoon. Brush each half with olive oil and sprinkle with salt and pepper. Bake cut side down for 40 minutes.
Like 15/20 minutes into its baking time, prep your other ingredients and equipment.
Put the oil in a large soup pot on medium heat and finely mince your shallot. Once the oil is ready (test with a single tiny bit of shallot and listen for that sizzle sound) and throw all the shallot in there and stir intermittently. Enjoy the most amazing smell in the world. Let it get soft and start to turn golden, at which point, add the garlic and turn the heat down a bit. Stir frequently as they get acquainted.
If your squash still has a while to go like mine did at this point, turn the heat off so the garlic doesn’t burn, but leave it on the stove so it all stays hot. Mine was done pretty soon after, but I really don’t want your garlic to burn, so please check in on it frequently.
Once your squash is done, pull it out to rest and cool down. Now you can turn the heat back on your garlic, oil, and shallot mixture and add the nutmeg and maple syrup and a little more salt and freshly ground pepper. You can also add the roughly 3 cups of vegetable broth at this point if your squash still needs a few minutes, but mine cooled quickly because I had my ceiling fan on. Keep the heat on your soup pot low.
Once it’s cool enough to touch, scoop out the innards of the roasted squash (the skin slid right off of mine and it was perfect) and put it into a bowl and mash it up a bit.
Throw the squash into the pot. Mix this throughly and let it come to a simmer.
Simmer it up for 20-ish minutes*, stirring frequently. Turn the heat off and get your immersion blender ready**.
I let mine cool for like a minute off the heat before bringing my immersion blender into the mix. Now, mine only works well when I tip the pot and give it a lot of space to blend, but my pot is also really wide, so the soup doesn’t come up very far in it. Basically, just remember to go slow and put the blender all the way in so you don’t splatter your kitchen or yourself.
**If you don’t have an immserion blender, you can use a regular blender and *you’ll only need to pre-simmer it for like 5-10 minutes, then let it cool for a while, and then slowly add a few ladles-full to your blender at a time and pulse it, then dump back into the pot and ladle in some more of the chunky parts, add broth as needed, repeat, etc.
After it’s all blended up, taste and add more salt and pepper if it needs it.
It should be absolutely splendid and warm and smooth and rich and savory.
Note: this recipe is a modified version of the Roasted Butternut Squash Soup recipe from Cookie and Kate.