Harvest Delight: Fall-Inspired Butternut Squash Soup Recipe
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.
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!