Roasted Butternut Squash Soup
It’s soup weather! Lets cozy up with a comforting bowl of Ste. Anne’s Chef’s roasted butternut squash soup that will soothe your soul all winter long.
8 portions
- Butternut Squash - 5lbs
- Yellow Onion - 1 pc
- Garlic - 3 cloves
- Vegetable Stock - 2.5L
- 35% Cream - 500ml
- Ground Ginger - 5g
- Ground Cinnamon - 3g
- Maple Syrup - 20ml
- Canola Oil - 40ml
- Salt and Pepper
- Bayleaf - 1 piece
- Thyme - 3 sprigs
- Step 1
Peel, halve and remove seeds from squash. Dice into even 1” pieces and season with salt, pepper, ginger and cinnamon. Roast in a 375° oven for 20 minutes or until nicely golden brown.
- Step 2
While squash is roasting, begin sautéing onion and garlic in a large pot. Once the squash is done add it to the pot and cover it with the stock. Add thyme and bay leaf and let simmer for 30-45 minutes.
- Step 3
Transfer to a blender and blend until smooth. Pass through a fine mesh strainer and return to a clean pot. Add cream and maple syrup and adjust the seasoning accordingly.
- Step 4
Serve with a choice of garnish, we use pumpkin seeds and Ste. Anne’s Bakery Croutons on ours.
