Roasted Butternut Squash Soup | Everyday Dorie

I love a butternut squash soup. This is the last of the bunch of butternut squash I stowed away before the lockdown. So I have to use it judiciously. The roasted butternut squash soup in Everyday Dorie has all the signs of a delicious soup in the making.

To start, there is a quick marinade of one large (about 1 pound) of butternut squash. It’s brushed with a mix of olive oil, maple syrup, soy sauce (a quarter cup each), ground cinnamon and cayenne pepper. It sounds like an overkill comparing to my usual seasonings with salt and pepper. (But I don’t question Dorie; these are tasty ingredients that’d surely impart flavors.) Then roast the marinated squash (in halves or pieces, your choice) with 1 pound of carrots, one large white onion and a head of garlic in a 400°F oven for 30 to 45 minutes, until they are flagrant.

All these yummy ingredients go into 6 cups of chicken or vegetable broth. Wait, we’re not done yet; there are more flavor-building spices: 5 quarter-sized pieces of peeled fresh ginger and one whole star anise. They all join the pot, and then bring everything to a boil. Simmer for an additional 30 minutes. Lastly, it’s time to deploy the immersion blender and puree the soup to a smooth finish.

After quite a process of marinating, roasting, boiling, simmering and pureeing a long list of ingredients, it’s now time for a well-deserved sit-down meal. Ladle out the soup and drizzle 1 to 2 teaspoons cider vinegar. If you’d like, drizzle over some heavy cream too.

Does anyone have any doubt that this is going to be the best butternut soup you’ve ever had? Multiple layers of flavor of roasted butternut squash together with the warm spices culminate in, hands-down, spoonfuls of satisfying scrumptious soup.

Print Recipe

Roasted Butternut Squash Soup | Everyday Dorie

By Dorie Greenspan – Serves: 6

What cook doesn't love an ingredient with variable texture and the uncanny ability to welcome disparate flavor combo? Butternut squash takes on layers of flavor here in this soup. I love it!

Ingredients

• 1/2 cup (60ml) olive oil
• 1/4 cup (60ml) maple syrup
• 1/4 cup (60ml) soy sauce
• Fine sea salt and freshly ground pepper
• 1/2 tsp ground cinnamon
• Pinch of cayenne pepper, or more to taste
• 1 large (about 2 lb, 908g) butternut squash, peeled and trimmed
• 1 large (about 1 lb, 454g) white onion, peeled and trimmed
• 1 lb (454m) carrot, peeled and trimmed
• 1 head garlic, cut horizontally in half
• 6 cups (about 1 1/2 liters) chicken or vegetable broth
• 5 quarter-sized pieces fresh ginger, peeled
• 1 whole star anise
• Cider vinegar, for drizzling
• Heavy cream, for drizzling (optional)

Instructions

1

Center a rack in the oven and preheat it to 400°F. Line a sheet-pan with foil or silicon mat.

2

MARINATE THE VEGETABLES: In a large bowl, whisk together the oil, maple syrup, soy, 1 tsp salt, 1/2 tsp pepper, cinnamon and cayenne pepper.

3

Trim the ends of the squash and cut into half lengthwise. Scoop out and discard the seeds and strings. Put the squash cut side down on the cutting board and cut each piece into half-moons about 2 inches thick. Toss the pieces into the bowl with the oil mixture.

4

Cut the onion into 8 wedges. Cut the carrots in half lengthwise and then each half into 3 chunks. Toss onion, carrots and garlic into the bowl, turning the vegetables until they're coated with oil.

5

ROAST THE VEGETABLES: Scoop the vegetables onto the sheet-pan and spread them out, putting the halved garlic head cut side down. Pour over any remaining liquid. Roast the vegetables for 30 to 45 minutes, or until they are fragrant, have some color and can be easily pierced with a small knife. (If any of the vegetables are done earlier than the others, pull them out.)

6

As soon as the vegetables are cool enough to handle, put them, along with any juices, in a Dutch oven or large pot. Squeeze the garlic cloves out of their skins and add to the pot.

7

MAKE THE SOUP: Pour the broth into the pot, add the ginger and star anise and bring to a boil. Lower the heat, partially cover and simmer for 30 minutes, add more salt and pepper, if you'd like. Remove the star anise from the soup. Using a blender (stand or handheld) or food processor, puree the soup, in batches if necessary, until it's very smooth.

8

Ladle out the soup and drizzle 1 to 2 teaspoons cider vinegar over each portion. If you'd like, drizzle over some heavy cream too.

Notes

Adapted from Everyday Dorie by Dorie Greenspan