Roasted Butternut Squash Soup
With only a few ingredients this soup is uncomplicated and delicious. A Sunday afternoon staple.
Servings 4
Ingredients
- 1 ea Butternut Squash peeled, seeded, and diced
- 2 ea Baseball sized onions diced
- 2 ea cloves garlic roughly chopped
- 4 sprigs Thyme
- ½ cup Maple Syrup
- 1 L Stock or Water Enough to cover the squash by 1 inch
- 3 tablespoon olive oil
- to taste salt and pepper
Instructions
- Toss the diced squash with 2 tablespoon of olive oil, salt and pepper and the whole thyme sprigs.
- Spread the squash on a parchment-covered baking sheet and roast in a 400°F oven for about 40 minutes or until the squash is soft.
- Heat a large pot over medium heat and add the olive oil and diced onions.
- Cook the onions, stirring regularly, until they start to caramelize. (about 15 minutes)
- Add the garlic to the onions and cook for 2 more minutes.
- Add the maple syrup, the cooked squash, and enough stock or water to cover the squash by 1 inch.
- Simmer the soup for 10-15 minutes.
- Purée the soup with an immersion blender.
- Season to taste with salt and pepper
- For a smoother soup, pass the purée through a fine mesh sieve.