This creamy, nutty butternut squash soup is the perfect fall and winter comfort food. I usually make this every Thanksgiving. Roasting the squash deepens its natural sweetness and blending it makes this soup luxuriously smooth. Topped with a dollop of tangy creme fraiche or cashew cream and crunchy cashews, this soup is a crowd pleaser.
Servings 8people
Ingredients
4poundsbutternut squashhalved lengthwise and seeds removed
3tablespoonsolive oil
2bay leaves
1/2cupwhite wine
4cupslow sodium vegetable broth
1teaspoonblack pepper
2teaspoonskosher salt
1/2 to 3/4teaspoonred pepper flakesto taste
2teaspoonsfresh grated ginger
1small carrotdiced
1garlic cloveminced
2shallotsdiced
For Serving:
1/2cupcashewstoasted and chopped
8TablespoonsCreme fraiche OR cashew cream sauce (vegan)
Instructions
Roast Butternut Squash
Preheat the oven to 400°F. Place the halved, de-seeded squash cut-side down in a baking dish with 1 inch of water. Roast for 40-60 minutes until squash is tender. You can check with a knife or fork. Remove from oven and allow to cool enough to handle.
Scoop out the flesh into a bowl (discard skins).
Make the Soup
In a large pot, heat the olive oil over medium-high heat. Add the shallots, carrot, ginger, red pepper flakes, salt and pepper. Cook for 3-4 minutes until shallots are translucent. Add the garlic and cook 30 seconds more.
Pour in the white wine and cook for 30 seconds.
Add the roasted squash, vegetable broth and bay leaves. Using a potato masher or large fork, mash the squash well.
Allow soup to come to a boil then reduce heat to medium-low. Simmer uncovered for at least 15 minutes or up to 30 minutes.
Turn off heat and puree soup smooth using an immersion blender. Alternatively blend in batches in a stand blender.
Serve
Place a dollop of creme fraiche or cashew cream in the bottom of each bowl. Top with a sprinkle of the chopped toasted cashews. Ladle in the hot soup and enjoy!