Butternut squash is rich in vitamins, minerals, and antioxidants. This beautiful winter squash is low in calories and filled with nutrients like potassium, fiber, vitamin C and vitamin A.
Every fall, I make sure to stock up on my favourite squash from local farmers for the colder months. Butternut squash is my favourite. It’s a beautiful, elegant, long-neck squash with a vibrant orange colour and a subtle, sweet taste. It’s a crowd pleaser and a delicious way to start a meal after a cold, autumn day.
This simple, nourishing soup is filled with health and warmth. It’s a comforting blend of pure, seasonal ingredients and is very easy to make.
Soups can seem long and complicated, but the steps are actually quite effortless. Simply roast your squash, along with a few garlic cloves until soft, then add an onion, half an apple, vegetable stock and seasonings to taste.
Ingredients
Method
- Preheat oven to 375°F.
- Cut squash in half lengthwise. Using a spoon, scoop out and discard the seeds and stringy flesh. Place squash cut side down on a baking sheet.
- At the same time, place peeled garlic cloves in an oven-proof ramekin and cover with olive oil. Add herbs as desired (thyme, rosemary, etc.). Place on the same baking sheet as the squash.
- Cook for 60-70 minutes or until very tender and soft (can easily insert a fork).
- Remove from oven and using a spatula, flip the squash halves over and allow to cool for a few minutes. Using a spoon, scoop all the roasted squash flesh out into a blender or large bowl, being careful not to take any of the skin. Discard squash skins. Set aside garlic confit, which is now ready to use.
- In a large soup pot or Dutch oven, add olive oil over medium heat. Add diced onion and 1/2 teaspoon salt. Cook until onion has softened and is translucent, but not browned (melty onions).
- When cooked, add onions, 2 cloves of garlic confit and apple to the blender. Add vegetable stock and blend on high-speed for 60 seconds, or until perfectly smooth. Alternatively, if using an immersion blender, add squash, apple, garlic and stock to the onions and blend.
- Return the soup from blender to the pot. Add 1/4 – 1/3 cup of maple syrup, to your liking. Grate 1/2 a nutmeg directly into the soup. Add salt and pepper to taste. Stir and bring to a light boil.
- Add butter, pine nuts and sage (optional) to a small saucepan and cook on medium heat. Cook until lightly browned and aromatic. Stirring with a spatula not to burn. Set aside and use to top over soup. It is so good!
- Taste soup. Add salt as needed and some freshly ground pepper. Salting well is the key to bringing out all the flavours in this soup. Maple syrups can vary in intensity. If you don't notice a subtle maple taste in the soup, add a bit more maple syrup, to your liking. Ladle into individual bowls. Serve warm garnished with drops of heavy cream and toasted pine nuts. For a finished look, use a skewer to run through the drops of cream to make a pretty design.Enjoy!
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