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Categories:
butternut squash garlic maple syrup cinnamon nutmeg salt fresh ground pepper extra-virgin olive oil onion celery carrot chicken stock sour cream pumpkin
Viewed: 7 - Published at: 2 years agoIngredients
- 1 butternut squash
- 4 garlic cloves
- 2 tablespoons maple syrup
- 12 teaspoon cinnamon
- freshly grated nutmeg
- salt
- fresh ground pepper
- 2 tablespoons extra virgin olive oil
- 12 cup diced onion
- 14 cup diced celery
- 1 cup diced carrot
- 4 cups chicken stock
- 12 cup half-and-half (optional)
- 14 cup sour cream
- 2 tablespoons toasted pumpkin
Method
- Cut squash in half lengthwise; remove seeds.
- Cover squash with olive oil.Sprinkle with salt, pepper, cinnamon and nutmeg.
- Add maple syrup and garlic cloves in squash cavity.Place in 350*oven and bake for about 50 minutes until squash is cooked.Spoon out the cooked squash and garlic; set aside.
- Heat the olive oil in a large saucepan over medium heat until hot.
- Add the onion, celery, carrot and saute until soft but not brown, about 10 minutes.
- Season with salt and pepper.
- Add the chicken stock and bring to a boil.
- Simmer for several minutes.
- Stir in the squash until smooth, then simmer gently to let the flavors meld, about 10 minutes.
- Add a bit more maple syrup and cinnamon to taste.
- Puree the soup in a blender until smooth.
- (The soup can be made ahead to this point, cooled, covered, and refrigerated for several days or frozen for about 1 month.
- It will thicken as it cools and may need thinning with stock or water when reheating.)
- Return the soup to the pan and reheat gently.
- Add the half-and-half, if using.
- Adjust the seasoning with salt and pepper.
- Ladle into a warm tureen, a ceramic bowl or 4 soup plates.
- If desired, garnish with a spoonful of sour cream and a scattering of pumpkin seeds.
