Roasted Butternut Squash Soup

There are so many ways to make this soup your own, but hands down this recipe is to die for. The sweet and nutty flavours are so rich and creamy! What is not to love? This velvety roasted butternut squash is an exceptionally delicious soup ideal for a chilly day and elegant enough to serve at a holiday dinner! We have listed a few variations you can try to take this soup to the next level and infuse different flavours. Try getting creative with the finishing touches! 

Below makes 6-8 servings.

 

What you will need:

  • 6 cups butternut squash (approx. 2 large squash)
  • 3 tsp. butter
  • ½ cup cooking onion; diced
  • 3 garlic cloves; minced
  • 4 cups water
  • 2 chicken broth cubes
  • 1 large sprig of thyme
  • ½ cup pure maple syrup
  • ½ cup 35% heavy cream (optional)
  • Salt and pepper to taste
  • 5 thin slices of pancetta; cut into small pieces and pan fried (optional)

 

Try adding one of these recipe variations!

  • ½ medium apple; peeled and shredded
  • 1 tsp. smoked paprika
  • ½ tsp. ground nutmeg
  • Pumpkin seeds for garnish
  • Crispy pan fried Pancetta; chopped into small pieces for garnish

 

Directions:

Prep Time: 30 minutes   ◊  Cook Time: 1 hour 40 minutes

  1. Begin by preheating oven to 375 degrees F. Cut squash in half lengthwise as evenly as possible. Tip: you want the squash to lay flat on the baking sheet to properly caramelize.
  2. Using a spoon, scoop out the seeds and flesh and discard. Lay squash flesh side down on the baking sheets and bake for 60 minutes until completely tender.
  3. Remove from oven and use a spatula to flip squash over so they are flesh side up. Let cool for approx. 10 minutes or until cool enough to handle. Using a large spoon, scoop out roasted squash flesh into a bowl. Take care not to remove any of the skin. Set aside. Discard the skins.
  4. In a large stock pot, melt butter on medium heat. Add onions and garlic, cook until onions are slightly browned; approximately 3 minutes. Stir often.
  5. Add measured butternut squash, water, chicken broth cubes, salt and pepper and stir until well combined. If you are adding apples now is when you would do this. Add thyme sprig, and increase heat to bring mixture to a boil..
  6. Reduce to low heat and simmer uncovered for 30 minutes. Stir occasionally.
  7. Remove thyme sprig and discard.  Use a blender to puree soup until texture is smooth. You may need to do in batches depending on blender size. Add puree back to stock pot.
  8. Add maple syrup and heavy cream, stir until well combined. Heat soup on medium-low heat for 5 minutes until warmed through. Taste test to ensure you have seasoned enough!
  9. Serve warm and garnish with a few drops of heavy cream , thyme leaves or any of the above garnish variations.! Tip: Run a tooth pick through the cream drips for a creative flare.

Note: Soup can be stored in an air tight container for up to 4 days or can be frozen for up to 3 months.

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