Winter Squash Soup
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Servings
4
Delicious Winter Squash Soup recipe shared by Tyler DiSiena on The Forever Cookbook. Learn how to make this amazing dish with our step-by-step instructions.
Ingredients
- 2 pounds winter squash (such as butternut or acorn), peeled and cubed
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 large onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- 1/2 cup heavy cream
- 1 tablespoon maple syrup
- Chopped fresh parsley for garnish
Instructions
- Step 1: Preheat your oven to 400°F (200°C).
- Step 2: Toss the cubed winter squash with 1 tablespoon of olive oil, salt, and black pepper on a baking sheet.
- Step 3: Roast the squash in the preheated oven for 25-30 minutes, or until tender and slightly caramelized.
- Step 4: In a large pot, heat the remaining tablespoon of olive oil over medium heat.
- Step 5: Add the chopped onion and cook until translucent, about 5 minutes.
- Step 6: Stir in the minced garlic and cook for another minute, until fragrant.
- Step 7: Add the roasted squash to the pot along with the vegetable broth, nutmeg, and cinnamon.
- Step 8: Bring the mixture to a boil, then reduce the heat and simmer for 15 minutes.
- Step 9: Use an immersion blender to puree the soup until smooth, or carefully blend in batches using a countertop blender.
- Step 10: Stir in the heavy cream and maple syrup, and adjust seasoning with additional salt and pepper if needed.
- Step 11: Serve the soup hot, garnished with chopped fresh parsley.
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