Butternut Squash Soup
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This butternut squash soup embraces seasonal ingredients and is comforting as the weather starts to cool. Many people hesitate to add sweetness to soups, but a touch of sweetness helps to enhance the flavour of the butternut squash. While many recipes use apples, we’ve opted for hot honey instead. This adds just the right hint of sweetness without overpowering the squash. The result is a perfectly balanced soup that highlights the rich, earthy notes of the squash with a warm kick.
Ingredients:
- 1 medium butternut squash
- ½ cup sliced leeks
- ½ cup sliced carrots
- ½ cup shallots
- 5 garlic cloves, minced
- 5 sprigs of fresh sage
- ⅛ cup cream
- ⅛ cup hot honey
- Salt and pepper, to taste
- Extra virgin olive oil
- 1 tablespoon nutmeg
- 3 cups vegetable broth
Optional Garnish:
- Sour cream
- Crispy onions
Directions:
- Preheat the Oven:
- Preheat your oven to 375°F (190°C).
- Prepare the Squash:
- Slice the butternut squash in half lengthwise and scoop out the seeds.
- Toss the squash halves in olive oil, and season with salt and pepper.
- Place the squash cut side down on a baking sheet and bake for 40 minutes, or until completely tender.
- Sauté Vegetables:
- In a large pot, heat a drizzle of olive oil over medium heat.
- Add the sliced leeks, carrots, and shallots. Sauté until they are soft, about 5-7 minutes.
- Stir in the minced garlic and sage. Cook for an additional 2-3 minutes until fragrant.
- Combine Ingredients:
- Once the squash is cool enough to handle, scoop the flesh into the pot with the sautéed vegetables.
- Add the nutmeg, vegetable broth, and hot honey. Bring to a simmer and cook for about 10 minutes.
- Blend the Soup:
- Remove the pot from heat. Using an immersion blender, blend the soup until smooth. Alternatively, you can transfer the mixture in batches to a countertop blender.
- Stir in the cream and season with salt and pepper to taste.
Ladle the soup into bowls and garnish with a dollop of sour cream and a sprinkle of crispy onions if desired.
