This fall favorite never tasted so good. The simple step of roasting your butternut squash first adds an added layer of richness to this already flavorful soup.
2-3 Pounds butternut squash cubes
(If buying whole, peel, seed and roast no need to cube)
2 Tablespoons butter
1 medium onion, chopped
6 cups chicken stock
2 Tablespoons Olive Oil
1 Pinch Cinnamon
1 Tablespoon Brown Sugar (or Maple Syrup)
¼ tsp. Nutmeg
1 Tablespoon Salt
¼ Teaspoon Fresh ground black pepper
Preheat oven to 375°. Take Butternut squash and chopped onion and toss with olive oil and a pinch of salt and black pepper. Roast until golden brown, approx. 20 minutes.
Place all remaining ingredients in sauce pan and bring to a slow boil. Blend ingredients together using emulsion blender (aka stick blender, if you don’t have one a regular blender will do the trick although you might need to do it in 2 batches).
(If you want a creamier version and don’t mind the added calories use 3 cups of chicken stock and 3 cups of heavy cream).