Roasted Butternut Squash Soup
This soup gets its deep, caramelized flavor from roasting the butternut squash cut-side down until tender. Roasting the shallots and a whole head of garlic at the same time builds a savory base that gets balanced with fresh ginger, nutmeg, and a small amount of honey.
Ingredients
For the Soup
- 4 medium butternut squash halved and seeded
- 4 shallots halved
- 2 small heads of garlic tops sliced off
- 1/4 cup olive oil 4 tablespoons
- 5 1/2 teaspoons kosher salt divided
- 1 teaspoon black pepper
- 6-8 cups chicken stock or bone broth
- 1/2 teaspoon nutmeg
- 1 tablespoon freshly grated ginger
- 1/4 cup honey 4 tablespoons
- 1 cup heavy cream or coconut cream
For Serving (Optional)
- Extra cream for drizzling
- Pomegranate seeds
- Chopped fresh Italian parsley
- Toasted sourdough for dipping
Instructions
- Preheat oven to 400°F and line baking sheets with parchment.
- Halve and seed squash, place cut-side up on sheets. Drizzle with olive oil and season with salt and pepper.
- Slice tops off garlic heads, drizzle with oil, wrap in foil.
- Roast squash, shallots, and garlic for 45-60 minutes until squash is caramelized and tender.
- Cool slightly, scoop squash flesh into blender with roasted shallots and garlic.
- Blend with chicken stock in batches until smooth.
- Transfer to pot, simmer and stir in remaining salt, nutmeg, ginger, honey, and cream.
- Taste and adjust seasonings as needed.
- Thin with additional stock if desired.
- Serve hot with cream drizzle, pomegranate seeds, and parsley.
Notes
Blend hot soup carefully, never filling blender more than halfway.