Butternut Squash

The butternut squash beats the sweet potato with fewer calories per serving and lower carb and sugar counts, too. Squash is also rich in calcium, magnesium, potassium, and vitamins B6 and E. The sweet potato, however, does provide more fiber and protein. I’m such a fan of butternut squash, not just in the fall and winter, but whenever I can find then. I love them roasted as a side dish or on their own, and in soups, they are creamy and velvety. Here are two of my favorite simple recipes.

Roasted Butternut Squash

Butternut squash beats the sweet potato with fewer calories per serving and lower carb and sugar counts, too. Squash is also rich in calcium, magnesium, potassium, and vitamins B6 and E. The sweet potato, however, does provide more fiber and protein.

Makes 4 servings

1 large              butternut squash (about 3 pounds), halved vertically* and seeds removed

2 Tbs                 olive oil

2                        cloves garlic, minced

salt and ground black pepper to taste

Fresh basil for serving

Preheat oven to 400 degrees.

Toss butternut squash with olive oil and garlic in a large bowl. Season with salt and black pepper. Arrange coated squash on a baking sheet.

Roast in the preheated oven until the squash is tender and lightly browned 25 to 30 minutes.

Roasted Butternut Squash Soup

This is a super easy recipe that tastes super creamy with no cream! Tastes even better the next day, so make enough for leftovers.

Makes 6 cups 

1 large              butternut squash (about 3 pounds), halved vertically* and seeds removed

1 Tbs                olive oil, plus more for drizzling

½ cup              chopped shallot (about 1 large shallot bulb)

1 tsp                 salt

4                      garlic cloves, pressed or minced

1 tsp                 maple syrup

⅛ tsp                ground nutmeg

Freshly ground black pepper, to taste

3 – 4 c               vegetable broth, as needed

1 -2 Tbs            butter, to taste

Preheat the oven to 425 degrees and line a rimmed baking sheet with parchment paper. Place the butternut squash on the pan and drizzle each half with just enough olive oil to lightly coat the squash on the inside (about ½ teaspoon each). Rub the oil over the inside of the squash and sprinkle it with salt and pepper. Turn the squash face down and roast until it is tender and completely cooked through about 40 to 50 minutes. Set the squash aside until it’s cool enough to handle, about 10 minutes.

Meanwhile, in a large soup pot, warm 1 tablespoon olive oil over medium heat until shimmering (if your blender has a soup preset, use a medium skillet to minimize dishes.) Add the chopped shallot and 1 teaspoon salt. Cook, stirring often until the shallot has softened and is starting to turn golden on the edges, about 3 to 4 minutes. Add the garlic and cook until fragrant, about 1 minute, stirring frequently. Transfer the contents to your stand blender. Use a large spoon to scoop the butternut squash flesh into your blender. Discard the tough skin. Add the maple syrup, nutmeg and a few twists of freshly ground black pepper to the blender. Pour in 3 cups vegetable broth, being careful not to fill the container past the maximum fill line (you can work in batches if necessary and stir in any remaining broth later).

Securely fasten the lid. Blend on high (or select the soup preset, if available), being careful to avoid hot steam escaping from the lid. Stop once your soup is ultra-creamy and warmed through.

If you would like to thin out your soup a bit more, stir in the remaining cup of broth. Add 1 to 2 tablespoons butter or olive oil, to taste, and blend well. Taste and stir in more salt and pepper, if necessary. Reheat to serve.