I don’t know if you remember, but in a previous post I raved about my love for butternut squash. It’s a good thing I love it because we grew it in our garden this past summer and we’re still eating it today! There’s nothing like being able to eat your garden-grown produce during the winter months and we are still diggin’ this squash.
Butternut squash soup can be made and flavored in several ways. This is one of my favorites, perhaps because of my likeness for sweet things and the agave and nutmeg reflect such sweetness. It is such a wonderful compliment to the squash and it makes it taste so comforting too! I used freshly grated nutmeg, but if you don’t have whole nutmeg to grate . . . you can use ground nutmeg too.
I love roasting the squash when I make butternut squash soup because it really helps to maximize the flavor before adding it to the soup. The roasting method will help to caramelize their natural sugars and their flavor is intensified. Oh, it’s so delicious!
Go ahead and give this soup a try. It’s so yummy!
Roasted Butternut Squash Soup with Agave & Nutmeg
Adjusted from America’s Test Kitchen (The Best Soups & Stews)
3 pounds butternut squash (about 1 large), peeled, seeded, and cut into ½-inch chunks
1 onion, halved and sliced ½-inch thick
4 teaspoons extra virgin olive oil
salt and pepper
6 cups low-sodium chicken broth
1 teaspoon salt
½ cup nonfat half-and-half
1 tablespoon agave nectar
Grated nutmeg, to taste
Adjust the oven racks to the upper-middle and lower-middle positions and heat the oven to 450 degrees. Toss the squash and onion with 1 tablespoon olive oil and 1/2 teaspoon salt, then spread out over two rimmed baking sheets. Roast, stirring occasionally, until the vegetables are lightly browned and softened, 30 to 40 minutes.
Heat the remaining 1 teaspoon oil in a large Dutch oven over medium heat until shimmering. Add the roasted vegetables and cook, stirring often, until the squash begins to break down, 3 to 5 minutes.
Stir in the broth and bring to a simmer. Cover, reduce the heat to medium-low, and cook until the broth is flavorful, about 5 minutes.
Puree the soup in a blender, in batches, until smooth. Return the soup to a clean pot, stir in the half-and-half, and agave and cook gently over medium-low heat until the soup is hot, about 3 minutes. Stir in the nutmeg and adjust the seasonings, adding salt and pepper to taste. Serve immediately. Soup can be refrigerated in an airtight container for several days. Warm over low heat until hot; do not boil
Nutritional Information (Per Serving = Approx. 1 Cup)
Fat: 2.0g (0.3g = Sat.)