Roasted Butternut Squash Soup Recipe (No Cream)

  • Preparation 15 min
  • Cooking 1 h
  • Servings 6
  • Freezing Absolutely

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Soup

  • 3 1/2 lb (1.6 kg) butternut squash
  • 3 tbsp (45 ml) olive oil
  • 1 tsp (5 ml) salt
  • Freshly ground black pepper, to taste
  • 1 tsp (5 ml) herbes de Provence
  • 1 small yellow onion, halved
  • 3 large garlic cloves, peeled and crushed
  • 2 tbsp (30 ml) maple syrup
  • 1/4 tsp (1 ml) ground nutmeg
  • 1/4 tsp (1 ml) ground ginger
  • 4 cups (1 L) chicken stock

Garnish

  • Raw pumpkin seeds
  • Fresh parsley, chopped
  • Freshly ground black pepper

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Preparation

  • Preheat the oven to 425 °F (220 °C).
  • Trim the ends off the squash. Stand it upright and cut it in half lengthwise, carefully. Scoop out the seeds and stringy bits with a spoon.
  • Set both halves on a sheet pan, cut side up. Drizzle each half with about 1 tbsp of olive oil, season generously with salt and pepper, then sprinkle with the herbes de Provence.
  • Roast 30 minutes.
  • Brush the cut side of the onion with the remaining oil and set it on the pan, cut side down. Continue roasting 20 minutes.
  • Add the crushed garlic cloves to the pan, drizzled with a little oil. Continue 10 minutes. The squash will have roasted 60 minutes total.
  • Take the pan out of the oven. Once the squash is cool enough to handle, scoop out the flesh with a spoon, scraping well, and transfer it to the blender. Discard the skin.
  • Peel the outer layer off the onion, then add it to the blender with the garlic, maple syrup, salt, nutmeg, ginger and 3 cups of stock.
  • Blend 1 to 2 minutes on high, until creamy. Add stock up to 4 cups to reach the consistency you want. Adjust salt and pepper.
  • Pour into bowls. Garnish with raw pumpkin seeds, parsley and black pepper.