Butternut squash soup

Name: Butternut squash soup
Yield: 6-8 people
Cuisine: British
Ingredients: 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)

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Butternut squash soup

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Ingredients

6-8 people

1large butternut squash, peeled, seeded, and cut into 1” cubes
2medium carrots, peeled and cut into 1-inch chunks
1medium yellow onion, quartered and separated into smaller chunks
4garlic cloves
4 Tbspextra virgin olive oil
1 1/2 tspsea salt, plus more to taste
1/2 tspfreshly ground black pepper, plus more to taste
4 cupschicken stock
3 Tbspunsalted butter
1 Tbspreal maple syrup
1/2 tspground cinnamon
1/8 tspground sage
1/2 cupwater
Fresh or dried parsley for garnish (optional)

Cooking Instructions

1

Preheat the oven to 400˚F with the rack in the center of the oven.
2

Line a large, rimmed baking sheet with parchment paper.
3

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.
4

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.
5

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.
6

Pour the puree into a dutch oven or soup pot and set over medium heat.
7

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.
8

Swirl in butter and maple syrup, season with salt and pepper to taste if needed and then remove from heat.
9

To serve, ladle into bowls, and garnish with parsley, and freshly cracked black pepper.