Ah, butternut squash soup – the season’s most basic creation, second only to the pumpkin spice latté. This time of year, farmers markets are abound with a vast array of autumnal squashes – from blue kuri to kabocha to honeynut to 898 (a newer variety, as sweet as candy.) I overload my bags with squash the way some people attack the first peaches and plums of the summer. I like to roast them, steam them, bake them whole. Some get puréed as a little midnight snack for my dog. Perhaps the first thing I do is use a few pounds to make this Maple-Tamari Roasted Butternut Squash Soup. Butternut squash, carrots, shallots, and garlic are roasted with maple syrup and tamari (or low-sodium soy sauce) until tender and caramelized – purée those vegetables with chicken broth, water, and a bit of ginger to make a silky smooth and incredibly flavorful soup. Garnish with whatever you choose – I like a drizzle of plain yogurt, crispy fried shallots (see note in recipe below!), fresh cilantro sprigs, and a squeeze of lime.
- 1/4 cup extra-virgin olive oil
- 1/4 cup pure maple syrup
- 1/4 cup tamari or low-sodium soy sauce
- 1/4 teaspoon cayenne
- Kosher salt
- 2 pounds butternut squash, peeled, halved, seeded, and cut into 2-inch pieces
- 12 ounces carrots, peeled and cut into 2-inch lengths
- 3 shallots, halved and peeled
- 6 garlic cloves, unpeeled
- 4 cups chicken stock or low-sodium chicken broth
- 2 cups water
- 1 (1-inch) piece fresh ginger, peeled and sliced
- Fried shallots, plain yogurt, fresh cilantro leaves, and lime wedges, for serving
- Preheat oven to 400°F. In a small bowl, whisk together oil, maple syrup, tamari, and cayenne; season with salt. On a rimmed baking sheet, toss squash, carrots, shallots, and garlic with maple mixture; arrange in an even layer. Roast, flipping once, until vegetables are very tender and caramelized in places, 40 to 45 minutes.
- Transfer vegetables to a large pot with any accumulated juices. Add stock, water, and ginger. Bring to a boil, then reduce heat and simmer, partially covered, 30 minutes. Let cool slightly.
- Working in batches, transfer soup to a blender and puree until smooth (alternately, puree with an immersion blender.) If needed, add more hot water to thin out. Serve with fried shallots, yogurt, cilantro, and a squeeze of lime.
To fry shallots, heat 1/4-inch of vegetable oil in a small skillet over medium. Add a handful of thinly sliced shallot rings; cook, stirring occasionally, until golden and crisp, 2 to 3 minutes. Drain on paper towels and sprinkle with salt while warm. Store in an airtight container for up to 2 days.
Amount Per Serving: Calories: 176