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
1 hour 15 minutes
extra-virgin olive oil
pure maple syrup
tamari or low-sodium soy sauce
butternut squash, peeled, halved, seeded, and cut into 2-inch pieces
carrots, peeled and cut into 2-inch lengths
shallots, halved and peeled
garlic cloves, unpeeled
chicken stock or low-sodium chicken broth
(1-inch) piece fresh ginger, peeled and sliced
Fried shallots, plain yogurt, fresh cilantro leaves, and lime wedges, for serving
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.
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.
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.