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Butternut squash soup

Roasted Butternut Squash for Cozy Evenings

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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1 large butternut squash about 3 pounds, peeled, seeded, and cubed
  • 2 tablespoons olive oil
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 1 medium apple peeled and chopped
  • 4 cups vegetable broth
  • 1/2 cup heavy cream
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 tablespoon maple syrup
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Pumpkin seeds for garnish optional

Method
 

  1. Heat oven to 400°F (200°C). Toss squash with 1 tablespoon oil, salt, and pepper on sheet.
  2. Roast 35-40 minutes, turning halfway, until tender and lightly caramelized.
  3. Meanwhile, heat remaining oil in large pot over medium; cook onion 5 minutes until softened.
  4. Cook garlic and apple 2-3 minutes until fragrant.
  5. Add roasted squash, broth, cinnamon, and nutmeg. Boil; reduce heat and simmer 10 minutes.
  6. Immersion-blend completely smooth and creamy, or use regular blender in batches.
  7. Add cream and maple syrup; heat through 2-3 minutes without boiling.
  8. Taste; adjust seasoning. Serve hot with optional toasted pumpkin seeds and cream drizzle.