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Prep time
25 minutes
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Cook time
1 hour 15 minutes
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Serves
8
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
Ingredients
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1/4 cup
extra-virgin olive oil
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1/4 cup
pure maple syrup
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1/4 cup
tamari or low-sodium soy sauce
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1/4 teaspoon
cayenne
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Kosher salt
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2 pounds
butternut squash, peeled, halved, seeded, and cut into 2-inch pieces
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12 ounces
carrots, peeled and cut into 2-inch lengths
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3
shallots, halved and peeled
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6
garlic cloves, unpeeled
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4 cups
chicken stock or low-sodium chicken broth
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2 cups
water
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1
(1-inch) piece fresh ginger, peeled and sliced
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Fried shallots, plain yogurt, fresh cilantro leaves, and lime wedges, for serving
Directions
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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.
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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.
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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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