Butternut Squash Soup
This is from Chef Mark Schock (Janis' son!) It's a hearty, sweet & savory soup that is good for chilly nights and holiday dinners
Ingredients
- 5-6 fresh butternut squash peeled, seeded and diced into large chunks
- 2 quarts chicken broth for vegan soup, use vegetable broth
- 1 chopped onion
- 2 cups heavy cream for vegan soup, use heavy coconut milk
- 1 cup pure maple syrup
- 1 tsp cinnamon
- 1 tbsp salt
- 10-15 turns fresh ground pepper
- 1 pinch cayenne pepper
- 1 tbsp extra virgin olive oil
Instructions
- In a large sauce pot, sweat onions on medium low until translucent. Add squash, chicken stock and add water to cover squash.
- Add seasonings and simmer till squash is soft (about 40 minutes)
- Once squash is soft (fork tender) place soup (in increments of 4) to a blender filling 1/2 way with soup and 1/2 cup heavy cream. Blend on high until creamy consistency.
- Place back into pot. Season to taste (pinch at a time) while simmering.
Tried this recipe?Let us know how it was!