Roasted Butternut Creamy Soup. An easy creamy soup made with roasted butternut squash with herbs and maple syrup for those warm meals.
Butternut Creamy Soup. This Butternut Squash Soup is so delicious and easy to whiz together with the maple syrup gives this recipe such a delicious taste. An easy soup made with roasted butternut squash with herbs and maple syrup for those warm meals.
The ingredients
Cut the butternut squash in half lengthwise. Using a spoon, scoop out and discard the middle where the seeds are.
Roasting
Place both the onion and butternut squash flesh face down on a baking sheet.
Place both the onion and butternut squash flesh face down on a baking sheet.
Remove the butternut squash and onion from the oven. To check if they are done, flip the onion and it should be caramelized and the butternut squash should be a golden brown.
Then peel off the skin of the onion. Using a spoon, scoop all the roasted squash flesh out into a clean bowl, discard the skin of the squash.
In a blender add the onion and butternut squash and the remaining ingredients (no order necessary). Blend on medium until the soup is smooth and creamy.
Serve with the remaining butternut squash. Add a dollop of sourcream and enjoy with some bread on the side.
Enjoy this with the family during the holidays even children love it.
The recipe below to print and save.
Roasted Butternut Creamy Soup
4
servings20
minutes50
minutes1
hour10
Roasted Butternut Creamy Soup. An easy creamy soup made with roasted butternut squash with herbs and maple syrup for those warm meals.
Ingredients
1 stick of softened butter
1 Butternut squash
1 Onion
⅓ cup Maple syrup
1 tbsp of extra olive oil
2 tsp of minced garlic
1 tsp Mckay’s chicken style seasoning
1 tsp black crushed peppercorn
½ tsp Himalayan pink salt crystals
2 cups Vegetable broth
Directions
- Preheat the oven to 400 degrees
- Cut the butternut squash in half lengthwise. Using a spoon, scoop out and discard the middle where the seeds are. Next cut the onion in half with skin on.
- Drizzle oil and lather all of the butternut squash and the flesh part of the onion. Add half of the peppercorn on the flesh part of the onion and butternut squash
- Place both the onion and butternut squash flesh face down on a baking sheet.
- Roast in the oven for 35-50 mins.
- Remove the butternut squash and onion from the oven. To check if they are done, flip the onion and it should be caramelized and the butternut squash should be a golden brown.
- Let it cool for 10 minutes then peel off the skin of the onion.
- Using a spoon, scoop all the roasted squash flesh out into a clean bowl, discard the skin of the squash.
- Leave ⅓ cup of squash on the side for later for the soup.
- In a blender add the onion and butternut squash and the remaining ingredients (no order necessary). Blend on medium until the soup is smooth and creamy. Serve with the remaining butternut squash.
- Add a dollop of sour cream and enjoy with some bread on the side!
Notes
- Tip; -Avoid reheating on the oven top: Using a glove, peel off the skin from the butternut squash after 5 mins out of the oven. The skin should peel off easily. Immediately put into the blender with the other ingredients.
- -For a healthier option omit the Mckay’s chicken seasoning for less sodium
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