https://beeyot.com/wp-content/uploads/2020/06/Roasted-butternut-squash-soup.jpg 720 1280 Aleena Ali https://beeyot.com/wp-content/uploads/2018/09/beeyot-logo-300x129.png Aleena Ali2018-11-21 12:08:262020-06-21 15:55:02Roasted butternut squash soup
- 1 large butternut squash (about 4 pounds)
- 1 extra-large Spanish onion, coarsely chopped
- 1⁄4 cup olive oil
- 1 tablespoon kosher salt, plus more to taste
- 1 teaspoon freshly ground black pepper, and more to taste
- 1⁄2 teaspoon ground ginger
- 1 quart (4 cups) chicken broth or stock (homemade or store-bought), or more if you wish your soup to be a little soupier
- 1/1 ⁄2 tablespoons maple syrup, plus more to taste
- One 5-inch vanilla bean or a splash of pure vanilla extract
Makes 1/1⁄2 quarts (6 first-course or 4 light-meal servings)
- Preheat the oven to 425°F. Peel and cut the squash into 1-inch cubes, then spread with the onion in a large roasting pan in a single layer. Drizzle with the olive oil and sprinkle with the salt, pepper, and ginger. Roast, uncovered, for 45 minutes, or until fork-tender, stirring occasionally to avoid burning.
- Transfer to a large soup pot. Add the broth, maple syrup, and vanilla bean. Stir over medium-high heat just until the soup comes to a full boil.
- Remove the vanilla bean. Carefully transfer the hot mixture to a food processor or blender and process for about 1 minute. (You may need to do this in batches.) Add a little more broth, salt, pepper, and maple syrup if you wish.
- Ladle the soup into individual bowls and garnish as you like. Let any leftover soup cool to room temperature. Refrigerate, tightly covered, and enjoy within 2 days. Do not freeze this soup.