Roasted Butternut squash is the mainstay in many delicious cold season soups, with good reason. They are satisfying, slightly sweet and lend themselves to many savory seasonings without being overwhelmed. Here’s an unusual take on the classic with a slightly sweet twist thanks to maple syrup! It is very easy to make and works equally well as a cold weather soup served hot or a surprising spring soup served chilled.
- 2 medium butternut or other winter squash cut in half and seeded (about 4 cups)
- 1 cup chopped sweet onion
- 1 cup coarsely chopped carrot
- 1 teaspoon grated fresh ginger
- 4 1/2 cups homemade chicken stock can substitute ready-made broth
- 6 tablespoons maple syrup
- 1 teaspoon coarse salt
- Freshly ground black pepper
- 1/4 teaspoon freshly ground nutmeg
- 1/4 teaspoon freshly ground cinnamon Ceylon or Vietnamese is preferred for a warmer flavor
- 1/4 teaspoon freshly ground cardamom
- 1/4 cup heavy cream if desired optional
- 1 tablespoon fresh minced chives or parsley optional
Roast squash, onion and carrot on a cookie sheet lined with foil in a 350F oven for 25 - 35 minutes or until fork tender. Scoop out squash from its shell.
Working in batches, process roasted vegetables in a food processor, adding small amounts of stock and process until smooth. You can leave a few smaller chunks for a more rustic appearance.Transfer pureed mixture into heavy bottomed pot.
Stir in maple syrup and remainder of seasonings. Simmer on low heat for 10 - 15 minutes, then taste for sweet balance.
Swirl in a spoonful of cream and top with chives or parsley and serve hot with crusty bread.
The soup can be made up to serving, then refrigerated up to 3 days to allow flavors to mingle and reheated on stove top. It can also be frozen for up to 2 months.
Reheat soup on stove top before serving, then add cream and garnish.