Description
A silky-smooth autumn soup featuring roasted butternut squash enhanced with the deep, caramelized flavors of maple syrup and brown sugar.
Ingredients
Scale
- 4 cups butternut squash, peeled and cubed
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 2 tablespoons maple syrup
- 1 tablespoon brown sugar
- 1/2 cup heavy cream
- 2 tablespoons olive oil
- Salt and black pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat and sauté diced onions until translucent, about 5 minutes.
- Stir in minced garlic and cook for 1 minute until fragrant.
- Add cubed butternut squash and cook for 3-5 minutes, stirring occasionally.
- Pour in vegetable broth, bring to a boil, then reduce heat and simmer covered for 15-20 minutes until squash is tender.
- Stir in maple syrup and brown sugar, then simmer uncovered for 5 more minutes.
- Use an immersion blender to puree the soup until completely smooth.
- Stir in heavy cream and season with salt and pepper. Heat through for 2 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American