Butternut maple soup (Print Version)
# Ingredients:
→ Veggies and toppings
01 -
1 butternut squash, halved lengthwise and seeds scooped out
02 -
1 onion, sliced
→ Liquids and oils
03 -
3 tablespoons olive oil
04 -
4 cups chicken stock, veggie broth, or water
→ Seasonings
05 -
4 tablespoons maple syrup (preferably amber)
06 -
Salt and pepper to your liking
→ Extras
07 -
1 whole garlic bulb
# Instructions:
01 -
Set the oven to 200°C and get a baking sheet lined with parchment paper.
02 -
Place the squash halves, cut-side up, and onion slices on the tray. Add salt, pepper, 2 tablespoons of olive oil, and 3 tablespoons of maple syrup. Flip the squash so the cut side faces the tray.
03 -
Slice off the top of the garlic bulb to show the cloves. Pour the leftover oil and syrup over it, sprinkle with salt and pepper, wrap it in foil, and put it on the tray.
04 -
Bake everything for about 30 minutes, or until golden and soft.
05 -
Take the veggies out of the oven. Squeeze the garlic bulb to use the roasted garlic, and scoop the squash flesh. Put them into a blender with the onions and any juice left from roasting.
06 -
Pour in the stock or water and blend until smooth. Add more liquid if needed, and adjust seasoning to taste.
07 -
Serve it warm with your favorite toppings.
# Notes:
01 -
If you're going for a vegetarian version, use vegetable broth or switch to water for a milder flavor.