Fall

Maple-Tamari Roasted Butternut Squash Soup

October 30, 2019
0 Ratings
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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