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simplywanderfull

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.
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Servings: 4 people
Course: Appetizer, dinner, lunch
Cuisine: American
Ingredients Method

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

Method
 

  1. Preheat oven to 425 degrees.
  2. Toss the butternut squash and apple with 2 tbsp. olive oil in a bowl. Season with Salt and pepper.
  3. 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.
  4. 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.
  5. Add the fresh thyme, vegetable stock, potato, and bay leaf. Simmer.
  6. 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.
  7. Using an Immersion Hand Blender or blender puree the soup until smooth and silky.
  8. Serve in a beautiful white bowl and swirl maple syrup in a circular motion. Garnish with fresh thyme and serve hot. Enjoy!