Roasted Butternut Squash Soup

I love fall squash, especially sweet, mild butternut squash! Roasting the squash first is an extra step, but definitely worth the time! It creates a much more caramelized, nutty flavor. As with making many pureed or creamy soups, an immersion blender is a invaluable tool!

1 med butternut squash, cut and de-seeded
2 cups vegetable broth
1 cup water
2 T maple syrup
1/2 tsp salt
1/4 tsp onion powder
Other spices – few dashes dried parsley, sage, thyme
Garnish – Toasted pumpkin seeds, chopped parsley

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Pre-heat oven to 375 degrees.
Prepare cookie sheet with olive oil or cooking spray.
Lay squash cut side down and prick with fork.
Bake squash for 40 min or until soft.
Let squash cool a bit and scoop out flash with a spoon.

 

 

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In a soup pot, add cooked squash, veggie broth, water, maple syrup and spices.
Bring to boil and simmer 15 min.

 

 

Puree soup with immersion blender (or food processor).

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Garnish with toasted pumpkin seeds and fresh parsley.
Enjoy this delicious, warming soup!

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