The temperatures have dipped into the 40's around here. Leaves have turned yellow and red and orange. Our driveway is already full of brown ones waiting to be piled high. We've got our favorite beanies pulled out and about 16 pumpkins throughout the house.

This can only mean it's time for Butternut Squash Soup.

This soup is so creamy without any cream or added potatoes. It's all from the silky, roasted squash and pairs so deliciously with warm nutmeg and pure maple syrup for a touch of sweetness.

Roasting the squash gives it an even deeper flavor and adding the toasted seeds on top is the perfect salty crunch!

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Roasted Butternut Squash Soup

Makes 4-6 servings


Ingredients

Roasted Butternut Squash Soup

1 large butternut squash or 2 medium, about 3 pounds
4 garlic cloves, smashed
Handful of fresh thyme sprigs
Olive oil, to coat squash
2 tablespoons unsalted butter
1 small onion, peeled, halved and diced
Salt and pepper
1 teaspoon pure maple syrup
1/4 teaspoon ground nutmeg
1 32oz box vegetable broth

Squash seeds

Seeds from your squash, washed and dried
Olive oil
Salt and pepper

Instructions

  1. Turn your oven to 425˚ and prep your squash. Remove the ends of the squash and cut down the center, "hot dog" style. Or vertically. Or longways. Check the pic if you're still unsure. Remove the seeds and strings, and wash and dry seeds to roast as a topping. It's worth it, believe me. Drizzle the inside of the squash with olive oil and season liberally with salt and pepper. Lay squash-side (the flat, cut side) down on a tin foil-covered baking sheet with lots of sprigs of thyme and the garlic cloves. Roast in the oven for 40-50 minutes, or until squash is fork tender. Remove to cool for about 10 minutes, then scoop out the squash to add to soup.
  2. In a large pot, melt 1 tablespoon of the butter (save other tablespoon for later) and brown the onion with salt and pepper for about 3 minutes. Then add the maple syrup, nutmeg, roasted squash and last tablespoon of butter, stirring and cooking for 3-5 more minutes. Add the broth and simmer for 15 minutes. Transfer soup to a blender or use an emersion blender to get a smooth consistency. Taste and season as needed with more salt, pepper and nutmeg.
  3. For the seeds, turn your oven to 300˚. Mix the seeds with some olive oil, salt and pepper. Add other spices as you desire. Lay in a single layer on a baking sheet. Roast in the oven for about 15 minutes, or until seeds start to pop.
  4. Serve your soup and garnish with the seeds and extra thyme.

Cozy in a bowl.

Bon appétit!


Other soups you may like...

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Chicken Tortilla Soup