- 4 lbs ripe butternut squash (1 large squash)
- 1 tbs olive oil (for posting the squash)
- ½ tsp salt
- ½ tsp ground cinnamon
- 2 tbs olive oil
- ½ medium cooking onion diced
- 1 cinnamon stick
- 4 cups chicken stock
- ¼ cup pure maple syrup.
- ½ tsp ground white pepper
- 1 tsp course salt
- ½ cup of sour cream (optional)
- Extra white pepper to serve with the finished soup (optional... I like the extra kick)
- Preheat the oven to 400 ºF.
- Line a baking sheet with aluminum foil.
- Cut the squash down the middle, top to bottom (be careful with the knife).
- Remove the seeds.
- Brush olive oil on both cut sides of the squash.
- Sprinkle the ½ tsp of salt and the ground cinnamon on the cut sides of the squash.
- Place both halves of the squash on the baking sheet, cut side down.
- Place the baking sheet in the oven and bake for 50 minutes.
- Remove the baking sheet from the oven and and let cool for 10 minutes.
- Using tongs, pull the peel off both halves of the squash (because the squash is roasted, the peel should come off easily).
- Place a large pot on the stove and set to medium high.
- Heat 2 tbs of olive oil.
- Sautée the diced onions until translucent.
- Cut the roasted, peeled squash in large pieces and place in the pot.
- Add the 4 cups of chicken stock, maple syrup, cinnamon stick, white pepper and salt.
- Store until all the ingredients are combined.
- Let the soup come to a boil.
- Lower the stove to medium and cover.
- Let cook for 10 minutes.
- Uncover and remove cinnamon stick.
- Puree until smooth using a hand blender, blender or food processor.
- Taste and adjust the salt if necessary.
- Serve hot with a dollop of sour cream and/or more white pepper.
[…] already has another slightly different version of butternut squash soup on the blog, which we also LOVE…I highly recommend you check it out. This version has roasted […]