Preheat oven to 425°F. Toss squash, carrots, shallots, garlic, oil and butter in a large bowl. Arrange vegetables in a single layer in a large roasting pan. Roast for 30 to 35 minutes or until vegetables are golden brown and softened, stirring once halfway through.
Smooth, silky and sublime: Roasting butternut squash with shallots and carrots before pureeing is the secret for getting the most intense caramelized flavor in this autumn soup.
Servings and Ingredients
|1||(2-1/2 lb.) butternut squash, peeled and cut into 1-inch chunks, or 5 cups precut squash|
|3||medium carrots, peeled and cut into 1-inch chunks|
|3||medium shallots, peeled and quartered|
|4||cloves garlic, minced|
|2 tbsp.||Hy-Vee Select olive oil|
|2 tbsp.||Hy-Vee salted butter, melted|
|2 ½ c.||Hy-Vee 33%-reduced-sodium chicken broth, divided, plus additional, if needed|
|¼ c.||Hy-Vee heavy whipping cream|
|1 tbsp.||Hy-Vee Select 100% pure maple syrup|
|1 tsp.||Hy-Vee apple cider vinegar|
|¼ tsp.||Hy-Vee ground nutmeg, plus more for garnish|
|Hy-Vee kosher sea salt, to taste|
|Hy-Vee sour cream, for garnish|
|Pepitas, for garnish|
Things To Grab
- Large bowl
- Large roasting pan
- Blender or food processor
- Large saucepan
Add ½ cup broth to baking pan and scrape up any browned bits. Return to oven and roast for 5 minutes more or until liquid has reduced and vegetables are glazed.
Puree half of the squash mixture and
2 cups broth in a blender or food processor until smooth; transfer to a large saucepan. Puree remaining squash mixture and the water in the same manner; add to saucepan. Stir in cream, maple syrup, vinegar and ¼ tsp. nutmeg. Bring to a simmer over medium-low heat, adding additional broth, if needed, to reach desired consistency. Season with salt.
Swirl sour cream into each serving and sprinkle with pepitas and nutmeg, if desired.
Amounts Per Serving
- Total Fat: 12g
- Cholesterol: 20mg
- Sodium: 300mg
- Total Carbohydrates: 35g
- Protein: 5g