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Maple Roasted Butternut Squash Soup Recipe

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This recipe for Maple Roasted Butternut Squash Soup is from OMI'S RECIPES FROM THE HEART, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 lb. butternut squash (1-2 squash)
1/4 cup butter
1 cup onion, chopped
1 cup carrot, chopped
1 cup celery, chopped
4 cloves of garlic, whole
1/4 cup maple syrup
2 T. brown sugar
1 pinch each of ground nutmeg, cinnamon, allspice
4 cups vegetable stock
2 cups heavy cream
salt and pepper to tast
Directions:
Directions:
1. Cut squash in half and remove all the seeds. Place halves face down on pan and place in oven. Roast for 1 hour at 300º F.
2. Heat butter in large pan.
3. Sauté onions, crrots, celery and garlic until translucent (approx. 10 min.)
4. When squash is done roasting, remove from oven and scoop out the soft innards from the peel. Discard peel.
5. Add stock and squash to a large soup pot.
6. Bring to boil, then simmer for 30 min.
7. Add brown sugar, spices, and maple syrup. Stir.
8. Remove from heat.
9. Stir in heavy cream. Add salt and pepper to taste.
10. Blend mixture with a hand blender, food processor or blender until smooth.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
Prep- 1 hr. Cook- 30 min.
Personal Notes:
Personal Notes:
From California Cafe

 

 

 

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