Andrea’s Roasted Butternut Soup with Maple Syrup and Cinnamon
Ingredients
2 lbs butternut squash(es), (or about 4-5 cups diced)
1 Tbsp olive oil (or cinnamon olive oil)
1 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder
1 small/medium onion, diced
1 Tbsp maple syrup
1/4 tsp nutmeg
1/4 tsp cinnamon
3-4 cups vegetable broth
1-2 Tbsp butter or olive oil
4 garlic cloves, minced
Directions
Wash and cut the top and bottom off your squash(es). Peel with a vegetable peeler. Cut in half and placing flat side of squash down, cube into 1 inch size pieces. This will be the hardest part of making this soup. You can do this ahead of time and store in your fridge. Mix the squash pieces with the olive oil, salt, pepper and garlic powder in a bowl. Spread out onto a sheet pan and bake at 425 for 20-30 minutes, until squash is soft.
In a 4-quart sauce pan or larger, heat 1 Tbsp olive oil, add onion and garlic and cook for 3-4 minutes, stirring. Add the cooked squash, syrup, spices and 3 cups of broth. Bring the mixture to a simmer and cook, stirring occasionally for 15-20 minutes. Use an immersion blender to blend your soup or transfer to a mixer. Add butter or olive oil and more salt and pepper to taste. Add more broth if your soup is too thick. Makes 4-5 servings.
