Butternut Squash Soup

Ingredients

• 1 large (about 3 pounds) butternut squash, peeled, seeded, and cut into 1-inch cubes
• 3 tablespoons olive oil, divided
• 1 teaspoon salt, divided, plus more to taste
• 1 medium yellow onion, diced
• 2 medium carrots, peeled and chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 4 cups vegetable or chicken broth
• 0.25 teaspoon ground nutmeg
• 0.5 cup heavy cream, plus more for garnish
• 1 tablespoon maple syrup (optional)
• 0.25 teaspoon black pepper

Nutrition (estimated per serving)

Method

1. Preheat the oven to 425 degrees Fahrenheit and line a large rimmed baking sheet with parchment paper or foil for easy cleanup.
2. Toss the cubed butternut squash on the baking sheet with 2 tablespoons of the olive oil and 0.5 teaspoon of the salt, spreading the pieces into a single layer without overlapping; crowded pieces steam instead of roast and will not caramelize properly.
3. Roast the squash for 25 to 30 minutes, flipping the pieces halfway through with a spatula, until they are tender when pierced with a fork and the edges are turning golden brown and slightly caramelized.
4. While the squash roasts, heat the remaining 1 tablespoon of olive oil in a large 5-quart pot over medium heat. Add the diced onion and chopped carrots, cooking for 6 to 7 minutes, stirring occasionally, until the onion softens and turns translucent.
5. Add the minced garlic and ginger, stirring constantly for 1 minute until fragrant.
6. Once the squash is done roasting, add it to the pot along with the broth, remaining 0.5 teaspoon salt, and nutmeg. Raise the heat to high and bring to a boil.
7. Once boiling, reduce the heat to medium-low and simmer uncovered for 10 minutes, stirring occasionally, to let the carrots finish softening and the flavors combine; check a piece of carrot with a fork to confirm it is fully tender.
8. Remove the pot from the heat. Using an immersion blender directly in the pot, blend the soup until completely smooth and no chunks remain, moving the blender slowly around the bottom and sides of the pot.
9. If you do not have an immersion blender, carefully transfer the soup in batches to a stand blender, filling it only halfway each time, and hold the lid down firmly with a towel to prevent hot liquid from splashing out; blend until smooth and pour into a clean pot.
10. Return the pot to low heat if needed, then stir in the heavy cream and maple syrup if using. Warm gently for 3 to 4 minutes, keeping the heat low so the cream does not curdle.
11. Taste the soup carefully (letting a spoonful cool first) and season with the black pepper and additional salt as needed - the sweetness of the squash means it can handle a generous pinch of salt to stay balanced.
12. If the soup seems too thick for your liking, whisk in a splash of extra broth or water until it reaches a smooth, pourable consistency.
13. Ladle the hot soup into bowls, swirl a little extra cream over the top of each, and serve immediately.

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