I’m not a big fan of cooking, so when Steph suggested we share some recipes on the journal I knew I would share cinnamon buns over cornish hens everytime, but then I realized, this is MY season. This is the season of soups, stews, and one pot wonders. This is the season of a simple, cozy bowl of goodness with a size of crusty bread and a hunk of cheese.
Last week while apple picking at a local farm, I grabbed a giant butternut squash to make one of my favorite soups. I play around with this recipe every time I make it. If you don’t have any maple syrup, add brown sugar. If you are more in the mood for ginger, substitute it for the cinnamon.
Cheers to all the other one pot wonder cooks. Enjoy OUR season!
Roasted Butternut Squash Soup
1 large butternut squash, cut in half lengthwise and seeded
1 tablespoon olive oil
4 garlic cloves
1 tablespoon maple syrup
1 teaspoon cinnamon
4 cups vegetable broth
Salt and pepper
Handful of toasted pumpkin seeds
Preheat oven to 400F.
Cut butternut squash in half lengthwise and remove seeds. Drizzle squash with olive oil and place face down on parchment lined baking sheet. Bake for 20 mins.
Remove skin and slice onions in half. Drizzle onions with olive oil and add to baking sheet. Peel garlic cloves and wrap in tin foil. Bake squash, onions and garlic for another 30 mins or until tender.
Let squash, onions, and garlic cool for 15 mins. Scoop out squash and add to a medium size pot along with the onion and garlic. Add vegetable broth, maple syrup and cinnamon. Blend with a handheld stick blender or in small batches in a blender or food processor.
Add salt and pepper to taste. Garnish with toasted pumpkin seeds. Prepare for the applause.