With a hint of cayenne pepper and a drizzle of maple syrup, this Butternut Squash Soup will be your go-to recipe for fall entertaining.
We love it with a deconstructed grilled cheese. Simply toast the bread and roll goat cheese (or your favorite soft cheese) into little “truffles” which you can drop into the soup to melt or spread on your toast and dunk. Either way, it’s wonderful. Add some crisp apples, a bottle of wine, and you’re all set!
Roasted Butternut Squash Soup
1 (2 to 2 1/4 pound) butternut squash, halved and seeded
2 Tablespoon olive oil
1 medium onion, diced
2 Tablespoon chopped fresh flat-leaf parsley
3 cups low-sodium chicken broth
¼ cup organic maple syrup
½ teaspoon salt
½ teaspoon pepper
Dash cayenne pepper (I use a couple of dashes)
½ cup heavy cream (more if you like)
Preheat oven to 425 F. Brush insides and outsides of squash halves with 1 T of oil and place, cut sides up, on cookie sheet or in roasting pan. Bake for one hour or until the squash is tender. Remove from oven and cool.
Heat remaining tablespoon of olive oil in a large pot. Cook the onion until softened. Scoop out the squash from the peel and add to onion, stirring. Add the parsley. Stir in chicken broth and simmer, about 20 minutes. Add the syrup, salt and both peppers.
Whisk in the cream. If you like your soup with some texture, stop here. For really smooth soup, use an immersion blender to make it velvety before adding the heavy cream.
(Article & Photos by Martie Duncan, MartieKnowsParties.com)
