Description
A velvety, creamy butternut squash soup enhanced with the warm, woody notes of maple syrup and the deep caramelization of brown sugar.
Ingredients
Scale
- 4 cups butternut squash, peeled and cubed
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 tablespoons butter
- 2 tablespoons brown sugar
- 3 tablespoons pure maple syrup
- 4 cups vegetable broth
- 1/2 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Melt butter in a large pot over medium heat and sauté diced onion until translucent.
- Stir in minced garlic and cook for 1 minute until fragrant.
- Add brown sugar to the pot and stir for 2 minutes until melted and bubbling.
- Add cubed butternut squash and cook for 5-7 minutes, stirring occasionally.
- Pour in vegetable broth and maple syrup, then bring to a boil.
- Reduce heat to low, cover, and simmer for 20-25 minutes until squash is tender.
- Use an immersion blender to puree the soup until completely smooth.
- Stir in heavy cream, salt, and pepper, then heat through for 2 minutes on low.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American