With over 3000 lbs of butternut squash this season, we have been working to perfect our recipe for butternut squash soup. This is the result!
2 Butternut squash
1 Tbsp vegetable or olive oil
1 tsp ginger powder, 1 tsp salt, pinch of cinnamon mixed together.
1 medium yellow onion – diced finely
4 cups water
1 cup heavy cream
1/2 cup real maple syrup
3 Tbsp ginger powder
2 tsp cinnamon
1/2 tsp ground cloves
1 Tbsp salt, or more to taste
Maple Cream – beat 1 cup heavy whipping cream with 1/8 cup maple syrup until it forms a loose whipped cream.
Preheat oven to 400.
Slice the squash lengthwise and remove the seeds with a spoon. Place the squash, face up, on a cookie sheet or baking dish. Brush the inside of the squash with vegetable oil, and sprinkle salt, cinnamon and ginger on the squash.
Bake for 45min – 1 hr, or until the squash is very soft.
Remove from oven and allow to cool for about 15 minutes or until you can handle the squash.
Meanwhile, in a large stockpot, saute the onion in vegetable oil, about 3 minutes.
Take the cooked squash, and with a spoon, scoop out the meat directly into the pot.
Add the water.
Using an immersion blender, (if you do not have one, you can transfer the squash mixture to regular blender), blend until completely smooth.
Add the cream, ginger, cinnamon, cloves, and maple syrup and warm the soup over medium heat. Do not let it boil, but let it warm for about an hour to allow the flavors to blend.
Serve with a swirl of maple cream and hot crusty bread!