Kamasouptra's Maple Roasted Butternut Squash Soup

1:42 PM, Oct 16, 2012   |    comments
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Kamasouptra's Maple Roasted Butternut Squash
Serves 3-6
Prep Time: 15 Minutes
Cook Time: 40 Minutes

1 Small Butternut Squash (about 1 pound,) Peeled, and Seeds Removed, Cubed
1 Medium Onion, Chopped
1 Medium Carrot, Chopped
2 Stalks Celery, Chopped
4-5 Garlic Cloves, Crushed
1 Small Potato Peeled and Chopped
1-2 Oz. Maple Syrup (depending on how much you like, and please, the real stuff only!)
1 Oz. Apple Cider Vinegar
2 ½ C. Water
4 Oz. Heavy Cream
¼ t. Ground Cinnamon
¼ t. Ground Coriander
¼ t. Ground Sage
¼ t. Ground Black Pepper
¼ t. Crushed Red Pepper
Salt to Taste
Tabasco to Taste

1. Preheat oven to 350°F. Begin to cook the onions, carrots, celery, and garlic over medium high heat stirring frequently to avoid scorching.
2. Toss the cubed squash in the maple syrup spices, coating evenly. Spread out onto a sheet pan and roast in the oven for 15-20 minutes, or until the squash is tender... taking care not to burn the syrup. If it becomes too thick, add a tablespoon of water or so and mix around. The syrup should be a happy glaze on the squash.
3. Once the vegetables, namely the carrots, are easily cut with a spoon, add half of the vinegar, reserving the other half until the end, followed by the potatoes, water and the roasted squash. Use another tablespoon or so of water to deglaze the bottom of the roasting pan, so you don't lose any of that precious maple.
4. Turn the heat to high and bring to a boil. Reduce the heat to medium low, cover, and simmer for 20-25 minutes stirring occasionally.
5. When the potatoes are cooked through, puree with the remaining vinegar, heavy cream, and season to your liking with salt and Tabasco.
6. Enjoy with your favorite crusty bread warmed in the oven.

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