Roasted Butternut Squash Soup
Ingredients
1 large butternut squash, halved with seeds removed1 whole bulb of garlic, top sliced off
1 large yellow onion, peeled and quartered
1 apple, halved
1/2 cup of walnuts, roughly chopped
1/4 cup of extra virgin olive oil
sea salt and black pepper
pure maple syrup
3-4 cups of vegetable stock
crispy bacon or pancetta (optional)
goat cheese, crumbled
pumpkin seeds (optional)
heavy cream (optional)
You will also need a SIGNATUREseries Cast Iron Skillet.
Instructions
- Preheat your oven to 400°.
- Slice the butternut squash in half lengthwise and remove the seeds.
- Place the squash into a cast iron skillet along with the bulb of garlic,
quartered yellow onion, halved apple and roughly chopped walnuts. - Drizzle everything with olive oil and season generously with sea salt and
black pepper. - Drizzle several tablespoons of pure maple syrup over the squash and
apples. - Bake in a 400 degree oven until the squash is tender (50-60 minutes).
- Transfer the flesh of the roasted squash and apple into a food processor
or blender along with the cloves of garlic, onions, walnuts and 3 cups of
vegetable stock and blend until smooth. - Add additional stock, salt, black pepper or maple syrup, if preferred.
- Strain the soup or reheat, if necessary.
- Garnish and enjoy!
Shop the tools
