Jody Joseph
As the leaves turn golden and the air carries a crisp embrace, there’s no cozier way to welcome the arrival of autumn than with a steaming bowl of Fall-Inspired Butternut Squash Soup.
This recipe is a symphony of seasonal flavours, where velvety roasted butternut squash mingles with the subtle sweetness of maple syrup, fresh thyme, apple that creates a harmony that warms both body and soul.
With each spoonful, you’ll taste the essence of fall, a comforting reminder that nature’s harvest brings forth the most exquisite culinary creations.
Join me on a journey through this simple yet soul-soothing recipe that captures the very spirit of the season.
Recipes That Stir Memories
In 2007 I visited the beautiful Ste. Annes All Inclusive Spa Resort located in Grafton, Ontario just east of Toronto in Canada. The resort is all inclusive and its main focus is on health & well being. This is a place to unwind, relax and focus on yourself.
The quaint stone buildings, warm and inviting staff, gorgeous rooms, the full in-house spa and then there is the amazing food. It is a real gem of a place.
The dining experience at Ste. Anne’s is truly noteworthy. The dining room which is perched up on a hill within the main building has beautiful views of Lake Ontario and the rolling Haldiman Hills. It is awe-inspiring and calming to say the least.
Crafted with farm to table in mind, their menus offer simple country cuisine designed to intrigue, delight and nourish the body.
This is where I had the most memorable bowl of butternut squash soup. Simple yes, but very memorable. Made with fresh thyme, and of course a swirl of maple syrup to top it off. It was so delightful.
If you are in need of a stress relief and breakaway for yourself, you must check out Ste. Annes. It is a perfect spa getaway to reset for yourself!
You can find some of their prized recipes on the Ste. Annes Blog.
Health Benefits of butternut squash
Here are five compelling reasons why butternut squash is a nutritious addition to your diet:
Rich in Vitamins and Minerals: Butternut squash is a nutritional powerhouse, packed with essential vitamins and minerals. It’s particularly high in vitamin A, which supports healthy vision, skin, and immune function. Additionally, it provides a good dose of vitamin C, potassium, and several B-complex vitamins.
Fiber for Digestive Health: This squash is an excellent source of dietary fiber, which aids in digestion and promotes a healthy gut. It helps prevent constipation, supports regular bowel movements, and fosters a thriving gut microbiome, essential for overall digestive well-being.
Low in Calories, High in Nutrients: Butternut squash is relatively low in calories while being dense in nutrients. This makes it a satisfying and nutritious option for those watching their calorie intake. It provides essential nutrients without contributing excessive calories to your diet.
Abundance of Antioxidants: Loaded with antioxidants like beta-carotene, vitamin C, and various phytonutrients, butternut squash helps combat oxidative stress. These antioxidants protect your cells from damage caused by free radicals, reducing inflammation and lowering the risk of chronic diseases.
Supports Heart Health: The potassium content in butternut squash helps regulate blood pressure, which is crucial for maintaining a healthy cardiovascular system. A diet rich in potassium can help lower blood pressure levels, reducing the risk of heart disease.
Incorporating butternut squash into your meals not only adds a burst of flavor but also offers a myriad of health benefits, making it a valuable addition to a balanced diet.
Let's talk soup!
Butternut squash soup Ingredients:
The ingredients that you will need are:
- 1 large butternut squash, diced
- 3 tbsp. Olive Oil
- 3 sprigs fresh thyme
- 5 cups vegetable stock
- 2 tbsp. Maple Syrup
- 1 sweet onion, finely chopped
- 1 leek (white part)
- 1-2 apples peeled and diced
- 1 tsp. cinnamon
- 1 tsp. nutmeg
- 1 tsp. cumin
- 1 tsp. ginger dried
- 1 yukon potato peeled and diced
- 1 bay leaf
- salt & pepper
Instructions:
Preheat oven to 425 degrees.
Toss the butternut squash and apple with 2 tbsp. olive oil in a bowl. Season with Cinnamon, Salt and pepper.
Place butternut squash and apple on a roasting pan or baking sheet. Roast for 30 minutes turning half way through. Roast until you can put a knife through the squash with ease.
In the meantime, in a stock pot over medium heat saute the onion and leaks in 1-2 tbsp. olive oil until softened. Add cumin, cinnamon, nutmeg and ginger and cook 3 minutes longer.
Add the fresh thyme, vegetable stock, potato, and bay leaf. Simmer.
Once the butternut squash and apples have finished roasting pour them into the stock pot and simmer for 10-20 minutes. Taste for seasonings. You may need to add more salt, pepper and you could always add 1 tbsp. of maple syrup if you desire.
Using an Immersion Hand Blender or blender puree the soup until smooth and silky.
Serve in a beautiful white bowl and swirl maple syrup in a circular motion. Garnish with fresh thyme and serve hot. Enjoy!
Fall Inspired Recipes
Harvest Delight: Fall-Inspired Butternut Squash Soup Recipe
Ingredients
- 1 large butternut squash diced
- 3 tbsp. Olive Oil
- 3 sprigs fresh thyme
- 5 cups vegetable stock
- 2 tbsp. Maple Syrup
- 1 sweet onion finely chopped
- 1 leek white part
- 1-2 apples peeled and diced
- 1 tsp. cinnamon
- 1 tsp. nutmeg
- 1 tsp. cumin
- 1 tsp. ginger dried
- 1 Yukon potato peeled and diced
- 1 bay leaf
- salt & pepper
Instructions
- Preheat oven to 425 degrees.
- Toss the butternut squash and apple with 2 tbsp. olive oil in a bowl. Season with Salt and pepper.
- Place butternut squash in a roasting pan or baking sheet. Roast for 30 minutes turning half way through. Roast until you can put a knife through the squash with ease.
- In the meantime, in a stock pot over medium heat saute the onion and leaks in 1-2 tbsp. olive oil until softened. Add cumin, cinnamon, nutmeg and ginger and cook 3 minutes longer.
- Add the fresh thyme, vegetable stock, potato, and bay leaf. Simmer.
- Once the butternut squash and apples have finished roasting pour them into the stock pot and simmer for 10-20 minutes. Taste for seasonings. You may need to add more salt, pepper and you could always add 1 tbsp. of maple syrup if you desire.
- Using an Immersion Hand Blender or blender puree the soup until smooth and silky.
- Serve in a beautiful white bowl and swirl maple syrup in a circular motion. Garnish with fresh thyme and serve hot. Enjoy!