Butternut Squash soup
The coziest fall soup.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: serves about 6-7 bowls 1x
Ingredients
3 lbs of butternut squash, peeled, seeded and cut into 1-inch cubes
¼ cup olive oil
¼ tsp salt
¼ tsp pepper
1 medium yellow onion, diced small
1 tablespoon butter
3 cups of chicken stock
Pinch of nutmeg
Pinch of cloves
1 tsp curry powder
¼ cup pure maple syrup
½ cup whipping cream
Garnish: pumpkin seeds, roasted pine nuts, homemade croutons
Instructions
Preheat oven to 350 F.
In a bowl, toss the squash with olive oil and sprinkle salt and pepper over it. Mix till evenly coated. Roast on a rimmed baking sheet for 15 minutes.
While squash is in the oven, place onion in a soup pot with butter. Heat on low till onions are translucent.
Add chicken stock and squash to pot and bring to a boil. Cook until tender.
Place mixture in a blender and blend till smooth.
Return to pot and add nutmeg, cloves, curry powder, maple syrup and whipping cream. Stir till combined.
Serve with garnish if desired.
Notes
To roast pine nuts, place pine nuts in a single layer in a pan over medium heat. Stir frequently until golden brown.
Keywords: Butternut Squash Soup
Find it online: https://acupofcream.com/butternut-squash-soup/