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October 30, 2019

Maple-Tamari Roasted Butternut Squash Soup

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. 

Yield: Serves 8

Maple-Tamari Roasted Butternut Squash Soup

Maple-Tamari Roasted Butternut Squash Soup

Roast sweet butternut squash, carrots, shallots, and garlic with maple syrup and tamari or soy sauce to make this autumnal soup - garnish with crispy fried shallots, yogurt, and fresh cilantro leaves.

Prep Time 25 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 40 minutes

Ingredients

  • 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

Instructions

  1. 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.
  2. 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.
  3. 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.

Notes

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.

Nutrition Information:


Amount Per Serving: Calories: 176

Filed Under: Soup Tagged With: butternut squash, butternut squash soup, butternut squash soup recipe, carrots, cayenne, cilantro, fried shallots, garlic, ginger, lime juice, maple syrup, roasted butternut squash, roasted butternut squash soup, shallots, soup, soup recipe, soy sauce, tamari, vegetarian, yogurt

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Welcome! My name is Riley and I'm an editor, recipe developer, and food stylist living and working in New York City. I'm the chief writer, cook, and photographer here.

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