Roasted Maple Butternut Squash Soup

ROASTED MAPLE BUTTERNUT SQUASH SOUP
Serving Size: 2-4 Servings

What you’ll need:

1 whole butternut squash, preferably organic
2 small cloves of garlic, whole
1 TBSP of Maple Syrup
Salt and pepper to taste
1-2 cups of veggie or chicken stock
½ TSP of Olive Oil  

Directions:

1.       Preheat your oven to 325F.

2.       Cut your raw squash in half and spoon out the seeds. Leave the skin on.

3.       Mix the olive oil and maple syrup together in a bowl. Brush it evenly onto the butternut squash flesh.

4.       Sprinkle the squash with salt and pepper and place on a lined baking tray.

5.       Bake in the oven for about 20-30 minutes, or until the squash is completely tender.

6.       About 15 minutes into the baking, put your garlic in the oven next to the squash on the baking tray. Depending on how roasted you prefer your garlic, you can remove from the oven before the skin becomes golden, or after if you want a bolder roasted garlic taste.

7.       Once the squash and garlic are roasted, scoop out the squash and add it to a blender or food processor. Toss in the garlic.

8.       Add 1 cup of the stock and combine until very smooth. Add more stock if the soup is too thick, ladle by ladle, or if you like your soup thinner.

9.       Taste for salt and pepper and add if needed.

10.   Add the velvety soup into a medium sized pot and re-heat on the stove gently. Add an extra drizzle of maple syrup if you like!

11.   Serve in a bowl garnished with parsley, and or chilli flakes!
 

Pearing Suggestions: Toast your favourite crusty bread in the oven just after you take out your squash. Drizzle with olive oil, and a sprinkle of salt and garlic powder and serve with your soup!

*Chef’s Note: cut the recipe in half, and reserve the other half of your squash for weeknight meals or a salad topped for lunch! You can even add it to some of your favourite veg to make a fantastic savoury breakfast bowl or breakfast hash in the morning, or for brunch!