Ingredients for Butternut squash soup
- 1 large butternut squash, peeled, seeded, and cut into 1” cubes
- 2 medium carrots, peeled and cut into 1-inch chunks
- 1 medium yellow onion, quartered and separated into smaller chunks
- 4 garlic cloves
- 4 Tbsp extra virgin olive oil
- 1 1/2 tsp sea salt, plus more to taste
- 1/2 tsp freshly ground black pepper, plus more to taste
- 4 cups chicken stock
- 3 Tbsp unsalted butter
- 1 Tbsp real maple syrup
- 1/2 tsp ground cinnamon
- 1/8 tsp ground sage
- 1/2 cup water
- Fresh or dried parsley for garnish (optional)
Cooking Instructions for making Butternut squash soup
Preheat the oven to 400˚F with the rack in the center of the oven.
Line a large, rimmed baking sheet with parchment paper.
Chop all of your vegetables. Transfer squash to the baking sheet along with carrots, onion, and garlic, drizzle with oil, salt, and pepper, and toss to combine.
Spread the squash evenly in a single layer and bake until squash and carrots are fork tender and golden at the edges, about 35-40 minutes, turning the veggies halfway.
Transfer the roasted veggies to a blender in 2-3 batches, adding some of the stock each time and water if it gets too thick, and blend until completely smooth.
Pour the puree into a dutch oven or soup pot and set over medium heat.
Add 1/2 cup water, cinnamon, and sage and stir to combine. Bring to a uniform light boil, keeping it partially covered and stirring frequently.
Swirl in butter and maple syrup, season with salt and pepper to taste if needed and then remove from heat.
To serve, ladle into bowls, and garnish with parsley, and freshly cracked black pepper.
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