-
Prep time
25 minutes
-
Cook time
1 hour 15 minutes
-
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
Continue After Advertisement
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
Directions
-
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.
See what other Food52ers are saying.