Fall

Maple-Tamari Roasted Butternut Squash Soup

October 30, 2019
Photo by Riley Wofford
Author Notes

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. —Riley Wofford

  • Prep time 25 minutes
  • Cook time 1 hour 15 minutes
  • Serves 8
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
In This Recipe
Directions
  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.

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