‘Tis the season for Butternut Squash Soup! This ultra-simple recipe doesn’t require that you peel or chop the butternut squash (which can be very difficult). In fact, it only takes minutes to prep. This oh-so-comforting soup is creamy and flavorful without any dairy or butter. It would be the perfect healthy addition for Thanksgiving dinner or any fall-time gathering.
This recipe only requires seven ingredients (including the salt and pepper) and really lets the butternut squash flavor shine on its own. It is flavored mostly by the aromatics, shallot and garlic.
Butternut squash is loaded with nutritional benefits. It is a good source of fiber, potassium and magnesium. And it is an excellent source of vitamins A and C. It contains phytochemicals (natural plant chemicals) that support vision, heart and gastrointestinal health. It also boosts your immune system and lowers your risk of some cancers.
When selecting your squash, choose one that is heavy for its size. You can store butternut squash in a cool, dark place for up to a month. Once you cut into it you can store the unused portion in your refrigerator.
I love this time of year and I really love sweet and nutty butternut squash. The only thing I don’t love about butternut squash is having to peel it and chop it up. By roasting the squash you eliminate both of these steps. Just cut it in half lengthwise, scoop out the seeds and roast.
Once the roasted butternut squash cools you can easily scoop out the flesh and blend it up with your prepared aromatics and broth. This soup comes out perfectly creamy (with no chunks) when using a blender. I have tried with an immersion blender but it never gets the job done as well as a blender.
I hope you enjoy this soup as much as my family does. It is 100% vegan and gluten-free. Plus, it contains no soy or nuts, making this a soup that works for everyone.
If you give this recipe a try please let me know how it turned out! Leave a comment below and share a picture on Instagram with the hashtag #eatingbyelaine!
- 1 medium butternut squash, halved lengthwise and seeded (about 3 pounds)
- 1 tablespoon extra virgin olive oil, plus more for drizzling
- 2 large shallots, diced (about 1 cup diced)
- 4 garlic cloves, pressed or minced
- 4 cups low-sodium vegetable broth
- 1 teaspoon fine sea salt
- ¼ teaspoon ground black pepper, or more to taste
- Optional garnishes: fresh chives, minced (~1/4 teaspoon per bowl) and/or freshly ground black pepper
- Preheat the oven to 400 degrees Fahrenheit and line a large rimmed baking sheet with parchment paper. Place the butternut squash on the pan and drizzle each half with just enough olive oil to lightly coat the squash on the inside (about 1 teaspoon each). Brush the oil over the inside of the squash and sprinkle each half lightly with salt.
- Turn the squash face down and roast until it is tender and completely cooked through, about 35-40 minutes. To check for doneness, insert a knife into the squash to ensure it does not meet much resistance.
- You should be able to easily stick the knife through the entire squash.
- Set the squash aside until it’s cool enough to handle, about 15 minutes. Then use a large spoon to scoop the butternut squash flesh into a bowl and discard the tough skin and stem.
- Meanwhile, in a medium skillet, warm 1 tablespoon olive oil over medium heat until shimmering. Add the chopped shallots and 1 teaspoon salt. Cook, stirring often, until the shallot has softened and turns golden on the edges (about 4 minutes).
- Turn the heat to low heat and add the garlic and cook 2 minutes more, stirring frequently.
- Transfer ½ the cooked shallot and garlic to your blender. Add ½ of the scooped out roasted butternut squash flesh.
- Pour in 2 cups vegetable broth, being careful not to fill the container past the maximum fill line. Secure the lid and blend on the highest speed until smooth and creamy (about 40 seconds).
- Add pepper to taste.
- Blend in more salt, if necessary.
- If serving immediately transfer the finished soup to a large pot to heat.
- When serving top each bowl with fresh chives. Transfer leftover soup it to an airtight storage container.
- Refrigerating for up to 4 days. Or, freeze for up to 3 months.
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