Easy butternut squash soup
This butternut squash soup is a must-have recipe for fall and winter.Rich in mild and slightly sweet flavors, this velvety comforting soup is perfect to warm you up with a healthy and delicious meal on a cool evening.
Ingredients
- 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
- Peel the butternut squash, wash it, and cut into cubes.
- Place the cubes in a freezer bag, add cinnamon, thyme, olive oil, and maple syrup.
- Shake the bag to coat the cubes evenly.
- Place the butternut cubes on a baking dish lined with baking paper.
- Roast in the oven for at least 20 minutes, checking to avoid burning.
- In a pan, brown the onion and chopped garlic in melted butter until golden.
- Add the roasted butternut and chicken broth.
- Cook for 10 minutes or less, then blend into a smooth soup.
- Season with nutmeg, crème fraîche, and salt if needed.
- Serve with wholemeal bread for an extra gourmet touch!