,

Maple Roasted Butternut Squash Soup

pureed soup 2-text

The last hours of summer. Time yet for butternut squash soup?

It can’t go without saying that the novelty of not having a kitchen has officially worn off. It’s no longer like camping, and I’m tired of having cold noodles swishing around my feet when I have a shower.

(On account of doing our dishes in the bathtub.)

No longer nestled in the protective bosom of summer, when people expect you to be at the beach and not answering your email, I wake up early every morning in a full-on panic that it’s September! It’s mid-September! It’s almost late September! and then kick my coffee consumption into overdrive, thinking that caffeine levels somehow incrementally translate to productivity. This of course is not the case, and by mid-afternoon I generally come to the realization that I’ve had approximately a litre of coffee and half a muffin, and dive into a pizza for dinner, swearing tomorrow I’ll do better.

Squash Collage

I’m sure it’s mostly my Pavlovian need for something warm to sip on at my desk – the grown-up office version of a security blanket – and it occurred to me that this thing does not have to be coffee. (Nor tea, which I’ve given up on – I want to love it, I really do. But I steep it and let it go cold after a few sips every. single. time.) And why not take the opportunity to ingest some nutrients and fibre, rather than just (soul-affirming) caffeine? Also – I need to stop relying on muffins and raisin toast for lunch. The fact that parka season is quickly approaching is no excuse.

Maple Roasted Butternut Squash Soup

AuthorJulie

1 medium butternut squash
canola or olive oil, for cooking
pure maple syrup
2 Tbsp. butter
1 onion, chopped
1 tart apple, peeled and chopped
1/2-1 tsp. sage or curry powder
4 cups (1 L) chicken or veggie stock
1 cup apple cider (optional)
½-1 cup half & half, 18% coffee cream or heavy (whipping) cream
salt and pepper, to taste

1

Cut the squash in half lengthwise, scoop out the seeds, drizzle with oil and maple syrup and sprinkle with salt and pepper. Roast at 425F for 20-30 minutes, or until golden. (They won't be cooked through yet - you just want to get a bit of colour on them.)

2

In a small pot, heat another drizzle of oil and the butter over medium-high heat. When the foam subsides, add the onion and saute for 3-4 minutes, until soft. Scoop the softened squash out into the pot (or peel it and cut it into cubes), add the apple and the sage or curry powder and cook for another minute. Add the stock and cider and bring to a simmer; cook for 20-30 minutes, until the squash is soft.

3

Add the cream, season with salt and pepper and puree with a hand-held immersion blender. (Alternatively, puree it in a regular blender, or mash it in the pot with a potato masher until chunky.) Add a little water or extra stock if it seems too thick.

4

Serve hot.

Category

Ingredients

 1 medium butternut squash
 canola or olive oil, for cooking
 pure maple syrup
 2 Tbsp. butter
 1 onion, chopped
 1 tart apple, peeled and chopped
 1/2-1 tsp. sage or curry powder
 4 cups (1 L) chicken or veggie stock
 1 cup apple cider (optional)
 ½-1 cup half & half, 18% coffee cream or heavy (whipping) cream
 salt and pepper, to taste

Directions

1

Cut the squash in half lengthwise, scoop out the seeds, drizzle with oil and maple syrup and sprinkle with salt and pepper. Roast at 425F for 20-30 minutes, or until golden. (They won't be cooked through yet - you just want to get a bit of colour on them.)

2

In a small pot, heat another drizzle of oil and the butter over medium-high heat. When the foam subsides, add the onion and saute for 3-4 minutes, until soft. Scoop the softened squash out into the pot (or peel it and cut it into cubes), add the apple and the sage or curry powder and cook for another minute. Add the stock and cider and bring to a simmer; cook for 20-30 minutes, until the squash is soft.

3

Add the cream, season with salt and pepper and puree with a hand-held immersion blender. (Alternatively, puree it in a regular blender, or mash it in the pot with a potato masher until chunky.) Add a little water or extra stock if it seems too thick.

4

Serve hot.

Maple Roasted Butternut Squash Soup
Share

About Julie

You May Also Like

12 comments on “Maple Roasted Butternut Squash Soup

  1. Jules @ WolfItDown
    September 22, 2014 at 5:48 am

    This is such a well written post, and I am sorry you are feeling the way you are, BUT it sounds like you have made the most of it, and also treated yourself to something nice and handy 😀
    I totally agree with you on swapping at least one of the coffee cups a day with a cup o soup instead, especially now when Autumn will kick in (here the sun is shining and it feels more like May, which set my mind out of order a little, forgetting that it will soon get stupidly cold out!). Roasting vegetables just brings out all the flavours and I love the addition of apple to it as well, how clever! A perfect soup welcoming the new season 🙂 Thanks! And I hope you have had a great start to your week 🙂 x

  2. Lana
    September 22, 2014 at 8:18 am

    I love squash soup!! This has reminded me that it’s time to get some simmering…

  3. Sharon @ Red Poppy | Pink Peony
    September 22, 2014 at 10:04 am

    This soup looks so, so good! It’s always a good time for butternut squash soup, especially with the seasons officially changing.

  4. Meta4
    September 23, 2014 at 10:35 am

    I also need to buy a new immersion blender. My old Braun must be 25 years old and is getting slow and the blades are dull.
    My daughters-in-law laughs at mine since they all own new ones they received as wedding/shower gifts. I will wait for a sale 🙂

  5. Meta4
    September 23, 2014 at 10:36 am

    btw.Your kitchen will get done and you will sing-dance-cook all day long. Hang in there…

  6. rose
    September 24, 2014 at 5:51 pm

    I just bought three butternut squash and will be making soup! I want to grow these next year…..

  7. Karen
    September 24, 2014 at 10:26 pm

    I love my immersion blender for 2 minute homemade mayonnaise. Nothing “beats” it.

    Looking forward to making this soup.

  8. Karen
    September 25, 2014 at 1:59 pm

    Okay, I’m making this soup and noted two things. First, the maple syrup beaded up and started to roll off the squash due to the oil -especially when carrying it to the oven. Secondly, 6 cups of liquid is too much for a small pot. Should it read a stock pot?

    Perfect timing for this soup as the weather has quickly turned. Thanks Julie

    • Julie
      September 27, 2014 at 2:53 pm

      Hey Karen!
      Sorry, I didn’t have that problem with the oil and maple syrup – you could always skip the syrup and just roast the squash!
      A large stock pot is really large.. I think of a pot as big, and a small pot bigger than a large saucepan, does that make sense? At any rate, use whatever soup pot you like – bigger doesn’t much matter, it’s just a bit more awkward to work with on the stove!

  9. Diane
    September 26, 2014 at 10:35 am

    My old Braun just kicked the bucket today! Would love to hear a review of your new one now that you’ve used it a while. Do you actually use all the attachments?
    Thanks, Julie!

  10. Yvonne Manzer
    March 15, 2015 at 7:53 am

    Made this yesterday for a potluck. Everyone said it was delicious and wanted the recipe. I put it in a big pot, blended it, didn’t have apple cider so used peach juice, used the heavy cream and curry. Also put parchment paper under the roasting squash, which was a blessing as, yes, some of the maple syrup rolled off – next time I’ll put the maple syrup in just the cavity of the squash.
    Very easy to make and delicious.

  11. Thelma
    September 29, 2016 at 11:42 pm

    I think it would be great without the syrup and cream, will give it a try that way

Leave a Reply

Your email address will not be published.