Creamy Butternut Squash Soup
This creamy butternut squash soup is the perfect warm-up on a cold winter day!
Servings: 5 cups
Ingredients
- 1 butternut squash approximately 3.25 pounds
- 2 tablespoons maple syrup
- 1 tablespoon olive oil
- ⅛ teaspoon ground black pepper
- 2 cups vegetable broth you can sub chicken broth if you don't need your soup to be vegetarian
- ½ cup 2-percent milk
- salt & pepper to taste
- ⅓ cup roasted pumpkin seeds
- ⅓ cup creme frâiche
Instructions
- Heat the oven. Preheat oven to 400°F and line a rimmed baking sheet with parchment paper.
- Prepare the squash. 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.
- Roast the squash. 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.
- Puree the squash. Scoop one squash half into a blender and add 1 cup of veggie broth, process until smooth. Pour into a large saucepan and repeat with other squash half and remaining broth.
- Finish the soup. Stir in the milk and season with salt & pepper. Heat over medium-low until warm.
- Serve. Spoon into bowls and top with 1 tablespoon creme frâiche and sprinkle with roasted pumpkin seeds.