An autumn and winter classic, roasted butternut squash soup is one of those dishes that makes you feel at home. Creamy, savory, and just plain delicious this dish is one we couldn’t help but share with you as one of the home-style staples you can make extra “special”.
What you need:
- 1 large butternut squash (about 3 pounds), halved vertically and seeded
- 1 tbsp canna-olive oil, plus more for drizzling
- ½ cup chopped shallot (about 1 large shallot bulb)
- 1 tsp sea salt
- 4 garlic cloves, pressed or minced
- 1 tsp maple syrup
- ⅛ tsp ground nutmeg (psst you can use your Accoutrements grinder to grind nutmeg too)
- Freshly ground black pepper, to taste
- Up to 4 cups (32 ounces) vegetable broth
- 1 to 2 tbsp cannabutter, to taste (substitute canna-olive oil for dairy free/vegan soup)
- Blender or emersion blender
- Large soup pot
- Rimmed baking sheet
- *optional – Sherry pepper sauce to taste
Preheat over to 425 degrees F. Line a rimmed baking sheet with parchment paper. Place butternut squash on the pan and drizzle each half with canna-olive oil, just enough to lightly cover the inside of the squash (roughly 1 tsp each). Rub the oil over the inside of the squash and sprinkle with sea salt and pepper.
Turn squash face down (cut side down) and roast until it is tender and completely cooked through, about 45-50 minutes. Set squash aside until it’s cool enough to handle, about 10 minutes.
Use large spoon to scoop out the squash flesh into a bowl and discard the skin.
While you are waiting for your squash to cool in a large soup pot warm 1 tbsp of canna-olive oil over medium heat until simmering. Add chopped shallot and 1 tsp sea salt. Cook stirring often, until the shallot has softened and is starting to golden at the edges (3-4 minutes). Add garlic and cook for about 30-40 seconds stirring frequently. Remove from heat.
- If using a blender transfer the cooked shallots and garlic into the blender and add the butternut squash, maple syrup, nutmeg and a few twists of fresh ground black pepper. Pour in 3 cups of vegetable broth (or until mixture has reached the fill line, you can always add the remaining vegetable broth later). Puree until soup is very creamy. Pour soup back into the large pot and put on medium-low heat and continue to cook for 15 min.
- If using an emersion blender add the reserved squash to the pot, then add the broth, maple syrup, nutmeg and a few twists of freshly ground black pepper. Bring the mixture to a simmer and cook, stirring occasionally, for 15 to 20 minutes so the flavors have a chance to meld. Carefully use your immersion blender to blend the soup completely.
If you would like to thin out your soup mix in remaining vegetable broth (As thick or thin as you like, if using a smaller squash you may not need the 4 cups of vegetable broth). Add 1 to 2 tablespoons of canna-butter or canna-olive oil (to taste) and mix in well. If you like a little bit of kick to your soup add a couple dashes of sherry pepper sauce and mix well. Taste and mix in more salt, pepper, or sherry pepper sauce if needed/desired.
Serve immediately, garnish as desired (we recommend a sprig of parsley for colour and a swirl of cream). If you want to go the extra mile butter and toast sliced of french bread, baguette, or brioche in the oven and add as a garnish.
If storing for later let soup cool completely before transferring to a container. The soup can be kept in the refrigerator for up to 4 days, or you can freeze it for up to 3 months!
As always please consume responsibly and happy baking!