Roasted Butternut Squash Soup

It’s soup season! Which means it’s time to cozy-up with our seasonal veggies, AKA the famous pumpkin, in a warm bowl of butternut squash soup in our cozy sweater and watch the autumn leaves turn into many different shades of warm, toasty oranges.

Ingredients:

• ½  butternut squash, roasted. Optional: include skin

• 1 large white or yellow onion (or 2 medium onions)

• 2-3 garlic cloves

• 1 tbsp maple syrup 

• 1 tsp nutmeg

• 1 tsp ground ginger

• Thyme

• Bayleaf

• 1 tbsp olive oil or butter

• 4 cups vegetable or chicken broth 

• Sea salt, to your liking 

• Black pepper, to your liking

Directions:

1. Preheat oven to 200ºC (400ºF).

2. Clean and slice the butternut squash and scoop the seeds out.

3. Drizzle butternut squash with olive oil, salt and pepper, and roast in the oven until fork tender.

4. In the meantime, chop onions and sauté in a pot in butter until translucent.

5. Add the butternut squash in the pot along with the stock.

6. Add thyme, bay leaf, maple syrup, nutmeg, ginger, butter, salt, pepper, and garlic cloves.

7. Simmer for 10 minutes then blend with an immersion blender until smooth.

8. Serve hot.

   Bon appétit!