Stephen’s Roasted Butternut Squash Soup

There’s a particular kind of cooking that happens in late winter – the kind where you turn the oven on just to warm the house, where soups simmer longer than they need to, where you’re not in a hurry to finish dinner.

This butternut squash soup is that. It’s simple, but it requires your attention. You roast the squash until it caramelizes and deepens, you coax the shallots until they’re golden, you add just enough butter to make it feel like someone cares. It’s the soup Stephen makes when the fog rolls in and stays all day.

A few notes before you start: Use good olive oil—it matters here. Don’t rush the roasting. And if you have our 2024 Tuscan Blend on hand, save some for drizzling at the end.

Ingredients

• 1 large butternut squash (about 3 pounds), halved vertically and seeds removed
• 1 tablespoon olive oil, plus more for drizzling
• ½ cup chopped shallot (about 1 large shallot bulb)
• 1 teaspoon salt
• 1 apple
• 4 garlic cloves, pressed or minced
• ⅛ teaspoon ground nutmeg
• Freshly ground black pepper, to taste
• 3 to 4 cups (24 to 32 ounces) vegetable broth, as needed
• 1 to 2 tablespoons butter, to taste

Instructions

• Roast the squash.
  • Preheat your oven to 425°F and line a rimmed baking sheet with parchment paper. Place the butternut squash halves on the pan, cut side up. Drizzle each half with just enough olive oil to lightly coat the flesh—about ½ teaspoon per half. Rub it in, then season generously with salt and pepper.
  • Flip the squash cut side down and roast until the flesh is completely tender and starting to caramelize, 40 to 50 minutes. Don’t worry if the skin or flesh browns—that’s where the flavor lives. Let the squash cool for about 10 minutes before handling.
• Build the base.
  • While the squash roasts, warm 1 tablespoon of olive oil in a large soup pot over medium heat. Add the chopped shallot, apple, and 1 teaspoon of salt. Cook, stirring often, until the shallot softens and starts turning golden at the edges, about 3 to 4 minutes. Add the garlic and cook until fragrant, about 1 minute. Keep stirring—you don’t want it to burn.
• Bring it together.
  • Use a large spoon to scoop the roasted squash flesh into the pot with the shallots and garlic. Discard the skin. Add the nutmeg, a few generous twists of black pepper, and 3 cups of vegetable broth.
  • Using an immersion blender, blend everything directly in the pot until the soup is completely smooth and creamy. If you prefer a thinner consistency, add the remaining cup of broth a little at a time until it feels right.
• Finish it.
  • Stir in 1 to 2 tablespoons of butter (or more olive oil, if you prefer) and blend again until it’s fully incorporated. Taste and adjust the salt and pepper as needed.
  • Warm the soup over medium heat until it’s steaming, stirring occasionally so nothing sticks to the bottom. Ladle into bowls and finish with a drizzle of good olive oil and a crack of black pepper.