I LOVE this soup! All of my friends can attest to this. I make it every chance I get. We had it at our pumpkin carving party and at our early Thanksgiving celebration last night. I also make it for lunch every chance I get. I’ll make a big batch and just keep it in the fridge right in the dutch oven. That way I have a delicious lunch waiting for me every day! I think you get the point!
Stew and I went to Monza last weekend, our favorite restaurant downtown. The special that night was pumpkin soup. I HAD to get it to see how it compared to mine. I actually liked mine better!!! It was definitely tasty and had a great apple onion compote on top with some toasted almonds. But there is just something so addictive about this butternut squash soup!
It all started when I was home for lunch a few months back and the good old PB&J just wasn’t gonna cut it. I had all of the ingredients I needed to make this soup, so I gave it a whirl! I was so proud of the finished product! The thing that makes this different than all the other pumpkin or squash soups I’ve had is that it’s sweeter! It has a great balance of spice from the pepper and sweet from the maple syrup. Roasting the squash adds so much more flavor too! In my opinion, roasting the squash is the secret weapon. You can switch up the toppers to shake it up too. I topped this batch with a little toast with goat cheese, cranberry relish, and a sprinkle of cinnamon. SO GOOD!
You have to make it. It would be a perfect little appetizer for Thanksgiving or really any occasion! I’m telling you, you won’t be disappointed!
3 cups roasted butternut squash (1 large or 2 medium)*
1/2 onion diced
2 carrots, peeled and diced
1 celery stalk, diced
3 cups chicken broth
1/2 tsp ground cinnamon
1/4 cup maple syrup
2 tbsp 2% milk (optional)
salt and pepper to taste
*For the squash-Preheat oven to 425 degrees F. Peel the squash (I use a potato peeler) and cut the ends off. Cut in half where the squash begins to round. Cut the round half in two lengthwise. Scoop out the seeds (just as you would a pumpkin). Cut the squash into about 1 inch cubes. Spread the cubes out onto two sheet pans. Pour 3 tbsp olive oil on each pan. Sprinkle with 1/2 tsp salt and pepper on each pan. Mix thoroughly with your hands so that the squash is evenly coated. Place in the oven for about 30-40 minutes. Use a spatula to move the squash around halfway through the cooking. Once they are fork tender, they’re ready!
Heat large dutch oven to medium heat. Sauté onion until translucent, about 2 minutes. Add celery and carrots. Cook until softened, about 5 more minutes. Add in the butternut squash, chicken stock, and cinnamon. Bring to boil and reduce heat to low. Simmer, covered, about 10 minutes. Working in batches depending on the size of your blender, transfer mixture to your blender and mix until smooth (you can add more stock for a thinner consistency). Make sure to hold lid securely in place with a dish towel over it. Transfer the blended mixture back to the pot over low heat. Add in the maple syrup, milk, and salt and pepper to taste. Just heat until warm enough to serve. I topped this batch with a little toast with goat cheese, cranberry relish, and a sprinkle of cinnamon. Store in an airtight container in the fridge for up to a week.