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Maple-Tamari Roasted Butternut Squash Soup

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Level: Easy

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Description

Roast sweet butternut squash, carrots, shallots, and garlic with maple syrup and tamari or soy sauce make this autumnal soup. Garnish with crispy fried shallots, yogurt, and fresh cilantro leaves.

Ingredients

  • ¼ cups Extra Virgin Olive Oil
  • ¼ cups Pure Maple Syrup
  • ¼ cups Tamari (or Low-sodium Soy Sauce)
  • ¼ teaspoons Cayenne
  • Kosher Salt
  • 2 pounds Butternut Squash, Peeled, Halved, Seeded, And Cut Into 2-inch Pieces
  • 12 ounces, weight Carrots, Peeled And Cut Into 2-inch Lengths
  • 3  Shallots, Halved And Peeled
  • 6 cloves Garlic, Unpeeled
  • 4 cups Chicken Stock Or Low-sodium Chicken Broth
  • 2 cups Water
  • 1 piece (1 Inch Size) Fresh Ginger, Peeled And Sliced
  • Fried Shallots, Plain Yogurt, Fresh Cilantro Leaves, And Lime Wedges, For Serving

Preparation

Preheat oven to 400°F. In a small bowl, whisk 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.

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