Homemade Roasted Butternut Squash Soup

Rich, creamy, and full of comforting fall flavors, this roasted butternut squash soup combines fragrant herbs, warm nutmeg, and a touch of maple syrup. It makes a generous pot, perfect for entertaining guests, holiday gatherings, or feeding the whole family.

Ingredients

For the soup

• 2 medium butternut squash
• 1 medium white onion, diced
• 3 cloves garlic, finely minced
• 1 tablespoon olive oil, plus extra for brushing squash
• 1 tablespoon butter
• 1 tablespoon dried thyme
• 1 teaspoon dried sage
• ½ teaspoon ground nutmeg
• Salt and black pepper, to taste
• 7 cups chicken or vegetable stock
• ½ cup heavy cream
• 1 tablespoon pure maple syrup

For serving

• Extra-virgin olive oil, for drizzling
• Heavy cream, for drizzling
• Homemade Garlic-Infused Croutons
• Fresh microgreens

Instructions

1. Roast the squash. Preheat oven to 350°F and line a baking sheet with parchment paper. Cut the squash in half lengthwise and remove the seeds and stringy flesh. Brush the cut sides with olive oil, season with salt and pepper, and place cut side down on the baking sheet. Roast 45–55 minutes, until fork-tender.
2. Sauté the aromatics. While the squash roasts, heat 1 tablespoon olive oil and 1 tablespoon butter in a skillet over medium heat. Add the diced onion and sauté until tender. Add the finely minced garlic and cook until fragrant.
3. Bloom the seasonings. Stir in the dried thyme, dried sage, nutmeg, salt, and pepper. Cook, stirring, for about 30 seconds, then remove from heat.
4. Blend smooth. When the squash is cool enough to handle, scoop the tender flesh from the skins into a blender. Add enough stock to blend smoothly, then add the sautéed onions, garlic, and seasonings. Blend until creamy, working in batches as needed. Take care with hot ingredients: do not overfill the blender and follow its steam-venting instructions.
5. Finish the soup. Pour the blended mixture into a large stockpot. Stir in the remaining stock and heat over medium until warmed through. Stir in the heavy cream, then the maple syrup. Taste and adjust salt and pepper as desired.
6. Serve. Ladle into bowls, drizzle with olive oil and heavy cream, and finish with fresh croutons and a few sprigs of microgreens.

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