Description
A rich and velvety autumn soup featuring caramelized roasted squash and pumpkin for a deep, nutty flavor profile.
Ingredients
Scale
- 1 medium butternut squash, peeled and cubed
- 2 cups sugar pumpkin, cubed
- 1 large yellow onion, quartered
- 1 whole head of garlic
- 3 tbsp olive oil
- 4 cups vegetable broth
- 1 tbsp maple syrup
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet.
- Toss squash, pumpkin, onion, and garlic with olive oil, salt, and pepper.
- Roast for 30-40 minutes until caramelized.
- Transfer vegetables to a pot and add vegetable broth.
- Blend until smooth using an immersion blender.
- Stir in maple syrup and simmer for 5 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Roasting
- Cuisine: American