Roasted Butternut Squash Soup with Chives

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.

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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

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Directions

  1. Preheat oven to 450 degrees and line baking sheet with aluminum foil.
  2. Cut squash in half and scoop out the seeds.IMG_6884
  3. 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.IMG_6886
  4. Cook for approximately 30 minutes.
  5. While squash is cooking, saute onions, garlic and celery in a dash of olive oil. Transfer sauteed vegetables to a glass blender when finished.IMG_6894
  6. When the squash is finished roasting and has cooled slightly, scoop out the cooked squash and add to the blender.
  7. Next add 1/4 tbs nutmeg to the blender.
  8. Pour in around 25 oz of chicken broth.
  9. Blend on high for about 2 minutes (add more broth if you find consistency too thick.)
  10. Transfer soup to pot and warm on low for about 10 minutesIMG_6900
  11. Garnish each bowl of soup with a dollop of sour cream, chopped chives and fresh cracked pepperIMG_6909

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*This recipe makes 6 large bowls of soup.

 

 

 

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