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 light but filling soup hits all the spots; sweet, spicy, and bursting with flavour.
Maple Butternut Squash Soup
- 8 Cups Butternut Squash approx 1 large squash
- 1 Tbsp Olive Oil
- 5 Cups Vegetable Broth
- 1/4 Cup Pure Maple Syrup
- 1/4 Tsp Ginger finely chopped or crushed
- 1/8 Tsp of Paprika
- A Pinch to 1/8 Tsp Ground Cayenne Pepper Depending on your spice tolerance
- Salt and Pepper to taste
- Pecans or Walnuts
- Maple Syrup
Preheat oven to 450 degrees.
Peel squash and cut in half length wise. Remove seeds and place on baking tray. Drizzle with olive oil and cook for 50 minutes or until tender (a fork should easily pass through).
In a pot, add squash, 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 for 10 minutes, mixing occasionally.
Remove from heat and serve with nuts and a drizzle of maple syrup.
Recipe revised on 02/16/19.