Butternut Squash Soup
Prep time : 20 minutes | Cook time: 50 minutes | Makes 5 servings
I love making soup on Sundays so I have it ready for the week ahead. It’s one of my favorite things, and this butternut squash soup always brings me back to visiting the farm-stand to pick up fresh butternut squash, carrots, onions—pretty much all the veggies for this soup. There’s something so grounding about that whole process, from picking up the ingredients to coming home and turning them into a cozy bowl of soup. Plus, the salty focaccia on the side really ties it all together. I mean, who doesn't love focaccia? I, personally, am obsessed.
WHAT YOU’LL NEED
1 small butternut squash
1 head of garlic
2 carrots
1 spring of rosemary
1 yellow onion
olive oil
salt and pepper
1 inch piece of fresh ginger
6 cups vegetable stock (homemade preferably)
4 tbsp maple syrup (or to taste)
fresh bread or focaccia
INGREDIENTS
Prepare the Vegetables: Dice the butternut squash, carrots, and onion. Coat the head of garlic in olive oil, then wrap it in aluminum foil.
Roast the Vegetables: Spread the diced squash, carrots, onion, and rosemary leaves (removed from the stem) on a baking tray. Toss with olive oil, salt, and pepper. Add the wrapped garlic to the tray and roast at 450°F (230°C) for 40-50 minutes, or until the vegetables are soft.
Make the Soup: Once the vegetables are roasted, transfer them to a pot. Squeeze the roasted garlic out of its skin and add it to the pot along with the stock and fresh ginger. Blend until smooth and creamy. Boil the soup down until it reaches your ideal soup consistency.
Finish and Serve: Stir in the maple syrup and adjust seasoning to taste. Serve with your favorite bread or rosemary focaccia for a perfect pairing.
