Butternut maple soup (Print Version)
# Ingredients:
→ Veggies and Toppings
01 -
1 onion, sliced
02 -
1 butternut squash, halved lengthwise and seeds removed
→ Liquids and Oils
03 -
4 cups of chicken stock, veggie broth, or water
04 -
3 tbsp olive oil
→ Spices and Flavorings
05 -
Salt and pepper to taste
06 -
4 tbsp maple syrup (amber if possible)
→ Extras
07 -
1 whole garlic bulb
# Instructions:
01 -
Set your oven to 400°F. Line a baking tray with parchment paper.
02 -
Place the squash halves, cut side up, along with the onions on the tray. Sprinkle with salt and pepper, drizzle with 2 tbsp olive oil and 3 tbsp of maple syrup. Flip the squash so the cut side faces down.
03 -
Slice off the top of the garlic bulb to reveal the cloves. Pour over the rest of the olive oil and maple syrup, season with salt and pepper. Wrap the garlic tightly in aluminum foil and place it on the tray.
04 -
Pop the tray in the oven and roast for about 30 minutes, or until everything is soft and golden.
05 -
Take the tray out of the oven. Squeeze the soft garlic out of its skin and scoop out the squash flesh. Toss them into a blender with the roasted onions and any juices from the tray.
06 -
Pour in the broth or water and blend until smooth. Add more liquid if it feels too thick and tweak the seasoning to your taste.
07 -
Serve warm with your favorite toppings.
# Notes:
01 -
Swap in veggie broth for a vegetarian version or just use water for a milder taste.