Roasted Maple Butternut Squash Soup


With harvest in full swing here at the farm and cooler weather making its home its time for some warm butternut squash soup


1 Butternut squash

1 Cup of maple syrup

2 tbs of olive oil

1 large onion

4 cups of chicken stock or vegetable stock

(see our crispy sage recipe for a delicious crunchy toping that pairs amazingly with this or pumpkin soup)

1. Preheat oven to 400F

2. Peel butternut squash and cut in half. Scoop out the seeds and save them for roasting for a crunchy topping.

3. Cut butternut squash into small cubes (1/2 inch)... you can leave them larger but the roasting time might differ.

4. Mix olive oil and maple syrup and coat the butternut squash cubes.

5. Lay flat on baking tray and cook for 40 minutes or until you can squish with a fork.

6. While the butternut squash is cooking chop up the onion. In a Stock pot or dutch oven cook the onion until soft then add the 4 cups of chicken/vegetable stock.

7. Leave the onion and stock mixture on low on the stove until the butternut squash is done. When the butternut squash is cooked add it and all juices on the baking tray to the onion and stock mixture and bring to a low boil. (about 5-10min).

8. Let cool slightly then depending on your preference of consistency use a hand mixer or blender and very carefully blend your soup.

If you want additional crunch on your soup rinse the butternut squash seeds then lightly salt and roast in the oven at 400f for about 10 min. Check halfway through that they are not burning and give them a stir.


Chelsea McKendry