Fall is a time for warm sweaters and comfort food, and there’s no better way to celebrate the season than with this Butternut Squash Soup. Topped with walnuts and maple syrup, this soup hits all the spots; sweet, spicy, and bursting with flavour.
Maple Butternut Squash SoupTopped with walnuts and maple syrup, this soup hits all the spots; sweet, spicy, and bursting with flavour.Prep Time 15 minutesCook Time 1 hour 5 minutesTotal Time 1 hour 20 minutesServings 6 Servings
- 8 Cups Diced Butternut Squash approx 1 large squash
- 1 tbsp Olive Oil
- 4 Cups Vegetable Broth
- 4 Tbsp Pure Maple Syrup
- 1/8 Tsp Ginger finely chopped or crushed
- 1/8 Tsp of Paprika
- Pinch to 1/8 Tsp Ground Cayenne Pepper Depending on your spice tolerance
- Salt and Pepper to taste
- Maple Syrup
Place cooked squash into a pot with vegetable broth, maple syrup, ginger, paprika, cayenne pepper, salt, and pepper.
Blend together with a hand blender until smooth. (You can also combine the ingredients in a blender and then transfer to a pot when soup is smooth.)
Cook on medium-low for 10 minutes. Remove from heat.
When ready to serve, top with a sprinkle of walnuts and 1 tsp (or more) maple syrup.