Maple-Roasted Butternut Squash Soup

Velvety soup with roasted butternut squash, caramelized onions, and a touch of maple syrup.

Cuisine: American

Category: Soups

Prep: 20 minutes. Cook: 40 minutes.

Serves 6.

Ingredients

• 2 lbs, peeled and cubed butternut squash
• 1 large, chopped onion
• 3 cloves, minced garlic
• 4 cups vegetable broth
• 1 tbsp maple syrup
• 1 tsp, chopped fresh thyme
• 1/4 cup heavy cream
• 2 tbsp olive oil

Instructions

1. Step 1: Toss 2 lbs peeled and cubed butternut squash with 2 tbsp olive oil, 1 large chopped onion, and 3 minced garlic cloves on a baking sheet. Roast at 400°F for 25 minutes until tender and golden.
2. Step 2: Transfer roasted vegetables to a large pot. Add 4 cups vegetable broth, 1 tbsp maple syrup, and 1 tsp chopped fresh thyme. Simmer for 15 minutes.
3. Step 3: Use an immersion blender to puree until smooth (or transfer to a regular blender in batches). Return to low heat.
4. Step 4: Stir in 1/4 cup heavy cream and simmer for 5 minutes more until heated through. Adjust seasoning with salt and pepper if needed.