Butternut Squash Soup with Maple Cream

Butternut Squash Soup

 

The week after thanksgiving I always feel the need to detox and eat a bit healthier. After gorging on all the rich meats and desserts I try to add some more vegetables to my diet. Butternut squash has a sweet nutty taste similar to pumpkin that is complimented by the maple cream in this soup. I like this soup during fall and winter because it is so simple to make yet the flavors are deep and complex. The limited number of ingredients let the flavor of the squash shine through and the creamy soup satisfies my need for comfort food in chilly weather. 


Ingredients:

For the soup:

8 cups butternut squash, seeded and cut into 1” cubes, about 2 medium butternut squash

¼ cup extra-virgin olive oil, plus 2 tablespoons

salt and pepper

1 carrot, diced

1 celery stalk, diced

½ medium yellow onion, diced

½ teaspoon chopped fresh thyme

4 cups low-sodium chicken broth

3 tablespoons pure maple syrup

 

For the maple cream:

¼ cup crème fraîche

3 tablespoons pure maple syrup

 

Instructions:

For the soup:

Heat oven to 450°. Toss the squash in ¼ cup olive oil and spread in a single layer on a baking sheet. Roast for 30 minutes, until you can stick a fork in the squash and it slides off cleanly. Let cool.

Heat a large pot over medium heat. Add the remaining 2 tablespoons of olive oil and heat through. Add diced carrot, celery and onion to the pot, stirring occasionally until onion is translucent, about 8 minutes. Add the roasted squash, thyme and chicken broth and bring to a boil. Reduce heat to medium-low and simmer for 15 minutes. Let the soup cool slightly then use a blender to puree the soup in batches. Alternatively, puree the soup using an immersion blender. Stir in the maple syrup.

 

For the maple cream:

In a small bowl stir together the crème fraîche and maple syrup until thoroughly combined.

 

To serve: Serve soup hot in bowls and drizzle a teaspoon of the maple cream over the top of each soup bowl.

 

Serves 4 to 6. 

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