This creamy butternut squash soup is the perfect warm-up on a cold winter day!
- 1 butternut squash (approximately 3.25 pounds)
- 2 tablespoons maple syrup
- 1 tablespoon olive oil
- 1/8 teaspoon ground black pepper
- 2 cups vegetable broth (you can sub chicken broth if you don’t need your soup to be vegetarian)
- 1/2 cup 2-percent milk
- salt & pepper to taste
- 1/3 cup roasted pumpkin seeds
- 1/3 cup creme frâiche
- Preheat oven to 400°F and line a rimmed baking sheet with parchment paper.
- Cut the top off of the squash and slice in half lengthwise and scoop out seeds and pulp. Place skin side down on jelly roll pan.
- Mix maple syrup and oil in a small bowl; brush squash with the mixture, pouring any extra into the center of the squash. Sprinkle with pepper. Roast for 1 hour or until tender. Remove from oven and let cool for 15-20 minutes.
- Scoop one squash half into a blender and add 1 cup of chicken broth, process until smooth. Pour into a large saucepan and repeat with other squash half and remaining chicken broth.
- Stir in the milk and season with salt & pepper. Heat over medium-low until warm.
- Spoon into bowls and top with 1 tbsp creme frâiche and sprinkle with roasted pumpkin seeds.
Keywords: winter soup, butternut squash recipes