Maple Roasted Butternut Squash Soup
This roasted butternut squash soup is sweetened with maple syrup that coats the squash while roasting. It makes the perfect meal on a cold winter day. Vegan friendly.
Equipment
- 1 soup pot or dutch oven
- 1 roasting pan or baking sheet
- 1 Immersion blender or countertop blender
Ingredients
- 5 cups peeled and cubed butternut squash
- ½ cup pure maple syrup
- 3 tablespoons olive oil
- salt and pepper
- 1 medium onion chopped
- 4 cups vegetable broth
Instructions
- Preheat oven to 425 degrees
- Whisk together olive oil and maple syrup in a large bowl. Add squash and stir to coat well.
- Spread squash onto a parchment lined, rimmed baking sheet. Season with salt and pepper and roast for 30-45 minutes, or until soft. Remove from oven and set aside.
- In a large soup pot or dutch oven saute onion in 1 tablespoon olive oil for 5 minutes over medium heat. Add broth and roasted squash with all the roasting juices. Bring to boil and remove from heat.
- Cool slightly, and carefully puree with a hand blender, or in batches in a high speed blender (keeping the lid vented and covering with a towel as soup will be hot.
- Serve with a dollop of sour cream and a drizzle of maple syrup.
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