Roasted Butternut Squash and Maple Soup
This is a large batch, so use a large stockpot or halve the ingredients for a smaller batch. The vegetable and spice measurements are approximate and the recipe uses 250 mL measuring cups.
- About 5–6 medium butternut squash (roughly 13 lb total before trimming)
- Olive oil, for drizzling
- 1¾ cups chopped carrots
- 1 cup chopped onion
- 1⅓ cups chopped celery
- ¾ tsp poultry seasoning
- 2 tsp ground nutmeg
- 2 tsp onion powder
- 1 tsp garlic powder
- 12 cups vegetable stock (3 L)
- 1⅓ cups unsweetened coconut cream (about 330 mL)
- ½ cup margarine
- ⅓ cup maple syrup
- Salt and pepper, to taste
- Step 1
Preheat the oven to 350°F. Line baking sheets with parchment paper. Cut the squash in half lengthwise and scoop out the seeds and stringy centres. Drizzle the cut sides with olive oil and season with salt and pepper.
- Step 2
Place the squash halves, cut-side down, on the prepared baking sheets. Start checking after 30 minutes and continue roasting until a fork slides easily into the thickest part. Let the squash cool enough to handle, then scoop out the flesh and discard the skins.
- Step 3
Melt the margarine in a large stockpot over medium heat. Add the carrots, onion, celery, poultry seasoning, nutmeg, onion powder and garlic powder. Cook for about 8 minutes, stirring occasionally, until the vegetables begin to soften.
- Step 4
Add the roasted squash, vegetable stock, coconut cream and maple syrup. Bring to a gentle simmer and cook over low heat for 30 minutes.
- Step 5
Remove the pot from the heat and blend with an immersion blender until smooth. Taste and adjust the salt and pepper before serving.
- Step 6
Optional: Garnish with cream, olive oil and pumpkin seeds
