This soup will be sure to warm you up on a brisk autumn day. The squash is drizzled in maple syrup and roasted to perfection, before being blended up to a perfect, creamy consistency (without any dairy involved.) Finally, the soup is garnished with a dollop of sour cream, fresh chives and cracked pepper.
What you need:
- 2 medium butternut squash
- up to 32oz of chicken broth
- 3 cloves of minced garlic
- 1 stalk of celery, finely chopped
- 1/2 cup finely chopped spanish onion
- 1/4 tbs nutmeg
- maple syrup
- 1 package fresh chives
- sour cream
- *fresh cracked pepper
- Preheat oven to 450 degrees and line baking sheet with aluminum foil.
- Cut squash in half and scoop out the seeds.
- Place squash on baking sheet and drizzle squash with maple syrup. Flip squash over so it is face down on baking sheet, before placing in oven.
- Cook for approximately 30 minutes.
- While squash is cooking, saute onions, garlic and celery in a dash of olive oil. Transfer sauteed vegetables to a glass blender when finished.
- When the squash is finished roasting and has cooled slightly, scoop out the cooked squash and add to the blender.
- Next add 1/4 tbs nutmeg to the blender.
- Pour in around 25 oz of chicken broth.
- Blend on high for about 2 minutes (add more broth if you find consistency too thick.)
- Transfer soup to pot and warm on low for about 10 minutes
- Garnish each bowl of soup with a dollop of sour cream, chopped chives and fresh cracked pepper
*This recipe makes 6 large bowls of soup.