Description
This butternut squash soup is a must-have recipe for fall and winter.
Rich in mild and slightly sweet flavours, this velvety comforting soup is perfect to warm you up with a healthy and delicious meal on a cool evening.
Ingredients
Scale
- 600 gr butternut squash
- 2 tbsp maple syrup
- a drizzle of olive oil
- 1 tbsp dried thyme
- 1 generous pinch of cinnamon
- 1 medium onion
- 1 clove garlic
- 20 gr butter
- 300 ml chicken stock
- 1/2 tsp salt + or – depending on your chicken stock
- 1 pinch black pepper
- 1 tbsp thick crème fraîche optional
- 1 pinch ground nutmeg
Instructions
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Peel the butternut squash, wash it, and cut into cubes.
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Place the cubes in a freezer bag, add cinnamon, thyme, olive oil, and maple syrup.
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Shake the bag to coat the cubes evenly.
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Place the butternut cubes on a baking dish lined with baking paper.
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Roast in the oven for at least 20 minutes, checking to avoid burning.
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In a pan, brown the onion and chopped garlic in melted butter until golden.
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Add the roasted butternut and chicken broth.
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Cook for 10 minutes or less, then blend into a smooth soup.
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Season with nutmeg, crème fraîche, and salt if needed.
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Serve with wholemeal bread for an extra gourmet touch!
- Prep Time: 15 min
- Cook Time: 20 min
- Category: soup
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal