Butternut Squash Soup

Instructions

1. 1

   Preheat your Oven to 400°F. Line a large Baking Sheet with Parchment Paper or Aluminum Foil.

2. 2

   Cut the Butternut Squash in half lengthwise and scoop out the seeds. Brush the cut sides with 1 tablespoon of Olive Oil and season generously with Kosher Salt and Black Pepper. Place cut-side down on the prepared Baking Sheet.

3. 3

   Roast the squash for 40–45 minutes, until completely tender when pierced with a fork and the cut side is golden and caramelized. Remove from the Oven and let cool for 10 minutes.

4. 4

   While the squash roasts, heat the remaining 1 tablespoon Olive Oil and the Butter in a large Pot or Dutch Oven over medium heat. Add the Yellow Onion, Celery, and Carrot. Cook, stirring occasionally, for 7–8 minutes until softened and lightly golden.

5. 5

   Add the Garlic, Cinnamon, Nutmeg, and Ginger. Stir and cook for 1 minute until fragrant.

6. 6

   Once the squash is cool enough to handle, use a large spoon to scoop the flesh away from the skin. Discard the skin and add the squash flesh directly into the Pot with the aromatics.

7. 7

   Pour in the Chicken Broth (or Vegetable Broth). Stir everything together and bring to a simmer over medium-high heat. Let simmer for 10 minutes to meld the flavors.

8. 8

   Remove the Pot from heat. Using an Immersion Blender, blend the soup directly in the pot until completely smooth and silky. Alternatively, carefully transfer the soup in batches to a Blender (fill only halfway, vent the lid, and hold a Kitchen Towel over the top).

9. 9

   Return the soup to low heat and stir in the Heavy Cream and Maple Syrup (if using). Taste and adjust seasoning with Kosher Salt, Black Pepper, and more Maple Syrup as needed. If the soup is too thick, thin it with a splash of Chicken Broth.

10. 10

    Ladle into bowls and garnish with a swirl of Heavy Cream, toasted Pepitas, fresh Chives, and a pinch of Cayenne Pepper if desired. Serve immediately.

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