Preheat oven to 200°C (400°F). Toss the Butternut Squash with 1 tbsp Olive Oil, Salt, and Pepper. Roast for 25-30 minutes, or until tender and slightly caramelized.
While the squash is roasting, sauté the Onion and Carrots in the remaining 1 tbsp Olive Oil in a large pot over medium heat for 5-7 minutes, until softened. Add the Garlic and cook for another minute.
Add the roasted Butternut Squash and Vegetable Broth to the pot. Bring to a boil, then reduce heat and simmer for 10 minutes.
Carefully blend the soup until smooth. Return to the pot and stir in the Maple Syrup and Sage. Heat through.
Serve hot, garnished with extra Sage if desired.
Ingredients
6
1900 gButternut Squash-medium, peeled, seeded, and cubed
1120 gOnion-yellow, chopped
36 gGarlic-cloves, minced
2280 gCarrots-medium, chopped
61420 mLVegetable Broth
1/460 mLMaple Syrup-pure
16 gSalt
1/23 gBlack Pepper
12 gFresh Sage-chopped
230 mLOlive Oil
Equipment
Baking sheet
Large pot
Blender or immersion blender
Instructions
Preheat oven to 200°C (400°F). Toss the Butternut Squash with 1 tbsp Olive Oil, Salt, and Pepper. Roast for 25-30 minutes, or until tender and slightly caramelized.
While the squash is roasting, sauté the Onion and Carrots in the remaining 1 tbsp Olive Oil in a large pot over medium heat for 5-7 minutes, until softened. Add the Garlic and cook for another minute.
Add the roasted Butternut Squash and Vegetable Broth to the pot. Bring to a boil, then reduce heat and simmer for 10 minutes.
Carefully blend the soup until smooth. Return to the pot and stir in the Maple Syrup and Sage. Heat through.
Comments