My Butternut Squash Soup recipe is perfect for the classic soup and sandwich menu. It’s hearty enough for a casual lunch, yet smooth and rich enough for a special occasion. With a hint of cayenne pepper and a drizzle of maple syrup, this will be your go-to recipe for fall entertaining. A little bit of sweet, a little bit of heat, and a lot of flavor... it is wonderful. Add some crisp apples, a bottle of wine, and you’re all set! Enjoy!
ROASTED BUTTERNUT SQUASH SOUP
Makes enough for about 5-6 servings, depending on the size. I usually double this recipe.
1 (2 to 2 1/2 pound) butternut squash, halved and seeded
2 Tablespoon olive oil
1 medium onion, diced
2 Tablespoon chopped fresh flat-leaf parsley
4-5 cups low-sodium chicken broth- depending on how thick you want the soup
¼ cup organic maple syrup
½ teaspoon kosher salt
½ teaspoon pepper
Dash cayenne pepper (I use a couple of dashes)
½ cup heavy cream (more if you like)
Preheat oven to 425 F. Brush insides and outsides of squash halves with 1 T of oil and place, cut sides up, on cookie sheet or in roasting pan. Bake for one hour or until the squash is tender. Remove from oven and cool.
Heat remaining tablespoon of olive oil in a large pot. Cook the onion until softened. Scoop out the squash from the peel and add to onion, stirring. Add the parsley. Stir in chicken broth and simmer, about 20 minutes. Add the syrup, salt and both peppers. Whisk in the cream. If you like your soup with some texture, stop here. I like this soup really smooth so I use an immersion blender to make it velvety before I add the heavy cream. I add a tablespoon of butter at the end to create a smooth texture and feel. I top it with