Roasted butternut squash, carrots, shallots and garlic with maple syrup and tamari or soy sauce make this fall soup. Garnish with crispy fried shallots, yogurt and fresh coriander leaves.
- 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 broth or low sodium chicken broth
- 2 cups Water
- 1 piece (size 1 inch) fresh ginger, peeled and sliced
- Fried shallots, plain yogurt, fresh coriander leaves and lime wedges, to serve
Preheat the oven to 400°F. In a small bowl, whisk the oil, maple syrup, tamari and cayenne pepper. Season with salt.
On a rimmed baking sheet, toss the squash, carrots, shallots and garlic with the maple mixture. Arrange in an even layer. Roast, turning once, until vegetables are very tender and caramelized in spots, 40 to 45 minutes.
Transfer the vegetables to a large saucepan with the accumulated juices. Add broth, 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 (alternatively, puree with an immersion blender.) If needed, add more hot water to thin. Serve with fried shallots, yogurt, cilantro and a squeeze of lime.