Recipe: Butternut Squash Soup / by Dasha Crawford

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This recipe has been a new favorite of mine this past fall. I've made this soup at least five or six time in the last couple months. It is so delicious and totally healthy since there is no cream or dairy of any kind. 

Butternut Squash Soup

  • 1 large butternut squash
  • 1 tablespoon of olive oil
  • 1/2 cup chopped shallots
  • 1 teaspoon salt
  • 2 garlic cloves
  • 1 teaspoons maple syrup
  • freshly ground black pepper, to taste
  • 4 cups vegetable broth
  • 2 tablespoons of dairy free "butter" spread (I use the olive oil Earth Balance)

Preheat the oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper. Cut the butternut squash in half and lightly drizzle each half with olive oil. Sprinkle it with salt and pepper and place cut side down on the sheet. Roast until it is tender and completely cooked through, about 45 to 50 minutes. Use a large spoon to scoop the butternut squash flesh into a bowl and discard the tough skin.

In a large soup pot warm 1 tablespoon olive oil. Add the chopped shallot and 1 teaspoon salt. Cook, stirring often, until the shallot has softened and is starting to turn golden on the edges, about 3 to 4 minutes. Add the garlic and cook until fragrant, about 1 minute, stirring frequently.

Pour in 4 cups vegetable broth, maple syrup, and the butternut squash. Simmer for about 5 minutes. 

Carefully transfer the soup to a blender (this might need to be done in batches or use an emersion blender) and blend until the soup has reached a creamy consistency. Transfer back to the pot and add the butter. Taste and blend in more salt and pepper, if necessary.

Serve immediately with some fresh cracked black pepper.

We love to have ours with a side of grilled cheese.

Recipe adapted from Cookie and Kate