Serves 6-8
I came up with this recipe on a cold autumn evening. Snow had fallen that day and I wanted to make something a little spicy to warm up the family. Many recipes call for roasting the squash beforehand, but I was in a hurry and simply put the squash right in the pot with the other veggies and let them simmer all together. To make it healthy, I used light cream and olive oil instead of butter. This soup turned out so delicious! Everyone loved its velvety texture and slightly sweet and spicy taste.
Here’s what you’ll need:
2 tablespoons light olive oil
1 onion, coarsely chopped
6 cups chicken broth
1 medium sized butternut squash, peeled, seeded and cubed
3 medium carrots, peeled and sliced
2 medium potatoes, peeled and sliced
2 cloves garlic, minced
2 tablespoons maple syrup
¼ teaspoon cinnamon
¼ teaspoon ginger
¼ teaspoon allspice
¼ teaspoon cloves
1 cup cream (I used 10%)
Salt and pepper to taste
In a stockpot, heat olive oil over low-medium heat. Add coarsely chopped onions and cook for about a minute or until they turn slightly transparent. Carefully pour chicken broth in pot with onions and bring to a slight boil. Meanwhile, prepare butternut squash, carrots, potatoes and garlic and add to broth. Stir in maple syrup and spices. Bring to a boil once more and simmer for about 20-25 minutes or until all vegetables turn soft. Turn off heat and let cool.
Once soup has cooled, transfer to blender in batches and blend until smooth. Pour in cream, add salt and pepper to taste and reheat if necessary on low. Serve with a multigrain baguette and butter or your favorite sandwich!
