I LOVE Butternut Squash soup! I have created this recipe and have modified it over the years to this very tasty version. Try it!
Butternut Squash Soup - A Warm, Soothing Autumn Meal!
1 medium or large organic butternut squash
small amount of olive oil
1 small organic onion, chopped fine
2 large cloves organic garlic, crushed or pressed
1 or 2 cups organic vegetable broth
1 or 2 tsp pumpkin pie spice
4 tbsp organic butter
1/4 cup pure maple syrup
1 small or medium organic orange, pureed or freshly squeezed
2 tsp sea salt
1/3 or 1/2 cup toasted/roasted pumpkin seeds
Cooked Basmatic Brown Rice
Steamed Kale
Preheat oven to 350 degrees F.
Spray a 13 x 9 x 2-inch glass baking dish with nonstick spray or lightly use oil. Cut squash in half lengthwise. Pierce squash with a fork several times throughout. Place squash, cut side down, in prepared dish. Cover with aluminum foil. Bake until squash is tender, about 40 minutes.
While squash is cooking, saute onion and garlic in oil in a pan over low-medium heat until soft ~ 5-10 minutes. Set aside.
Using a large spoon, scrape squash into a food processor or blender, discarding the skin. Add organic butter, 1 cup broth, pureed orange, 2 tsp salt, 1 tsp pumpkin pie spice, onions and garlic, maple syrup and puree until smooth. Add more broth and/or pumpkin pie spice and/or salt if desired. Transfer pureed soup to a heavy large saucepan or pot. Stir over low-medium heat until heated through. Should be just a few minutes. Sprinkle with toasted/roasted pumpkin seeds. Serve into soup bowls and compliment with aromatic basmatic brown rice and/or steamed kale.
