Description
A creamy roasted butternut squash soup topped with caramelized maple-roasted squash chunks for a contrast in texture and flavor.
Ingredients
Scale
- 1 large butternut squash, peeled and cubed
- 1 medium yellow onion, sliced
- 4 cloves garlic, peeled
- 3 tablespoons olive oil
- 4 cups vegetable broth
- 1/4 cup pure maple syrup
- 1/2 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat oven to 400F (200C).
- Divide cubed squash into two portions: one with smaller cubes for the soup and one with larger cubes for the garnish.
- Toss smaller squash cubes, sliced onion, and garlic with 2 tablespoons olive oil, salt, and pepper. Roast on a baking sheet for 25-30 minutes until tender.
- Toss larger squash cubes with 1 tablespoon olive oil and maple syrup. Roast on a separate tray for 20-25 minutes until caramelized.
- Transfer the roasted soup vegetables to a pot and add vegetable broth. Simmer for 10 minutes.
- Blend the soup using an immersion blender until completely smooth.
- Stir in the heavy cream over low heat and adjust seasoning with salt and pepper.
- Ladle soup into bowls and top with the maple-roasted squash cubes.