On a cool, crisp fall day, there’s nothing quite as satisfying as hugging a big mug of soup to warm you up from the inside out. With gorgeous gourds like butternut squash in abundance at farmers markets and grocery stores alike, this luscious, creamy, vegetable makes for the perfect soup. My version of this fall dish is gluten free and doesn’t contain any heavy cream at all, making it lower in fat, too. I do like to add a couple of tablespoons of butter at the end, which makes it even silkier. But if you’re dairy free, you can omit the butter or use a butter substitute of your choice. Lastly, if you are vegetarian, you can easily replace the chicken stock with vegetable stock.
I like to roast my butternut squash in a hot oven with a bit of freshly chopped sage and shallot; once caramelized and tender, I turn it into a richly satisfying, creamy soup using my handy immersion blender (if you don’t have one of these tools in your kitchen arsenal, I highly recommend getting one!). Roasting it first brings out a tremendous amount of flavor that permeates every spoonful of the soup!
Cook’s tip: I make a big batch of this soup ahead of time and once cooled, I ladle it into freezer-safe containers and store it away. Once it’s defrosted, I warm it through on the stove. If it’s too thick, you can always add additional stock to thin it out to your desired consistency.
Roasted Butternut Squash Soup
- 2 sections of halved, whole peeled butternut squash (you can find this wrapped in plastic in the refrigerated section of the produce aisle)
- Chopped fresh sage, about 5-6 leaves
- 1 medium shallot, left whole
- remove only the first thin, outer layer of skin, leaving the rest of the skin intact.
- 1 32-ounce container unsalted, gluten free chick stock (I usually use Kitchen Basics brand)
- 2 Tbsp. butter
- Olive oil
- Black pepper
- Splash of maple syrup
- Step 1 Preheat the oven to 400 degrees.
- Step 2 Cut the squash halves into chunks that are all about the same size. Place in a large bowl.
- Step 3 Coat the squash with olive oil and season with salt, black pepper, cinnamon and the fresh sage. The cinnamon is just a flavor enhancer, so don’t go too heavy with it. A good sprinkling is all you need.
- Step 4 Pour the squash onto a rimmed baking sheet and roast until golden brown and fork-tender.
- Step 5 At the same time that the squash is roasting, wrap the shallot in a piece of aluminum foil and place directly on the oven rack. Remove the shallot from the oven with the squash.
- Step 6 Spoon the roasted squash into a large pot. Carefully remove the shallot flesh from the skin. It should slip right out of the skin. Add that to the pot.
- Step 7 Be sure to scrape the baking sheet for any residual bits of sage and oil and add that to the pot, as well.
- Step 8 Pour in the chicken stock, cover and begin heating the soup over medium-high heat. Once the soup begins to boil, lower the heat to low and very carefully, begin to puree the squash with your immersion blender. The soup will be very hot, so be careful!
- Step 9 Once all of the squash is pureed, give it a good stir and taste for seasoning. Add more salt, pepper or cinnamon, if desired. The consistency of the soup will be on the thick side. if you prefer it thinner, you can add more stock or water.
- Step 10 Add the butter and a splash of maple syrup and simmer for just a few minutes more.
- Step 11 Serve with crispy sage leaves or toasted pumpkin seeds on top — or just as is!