This soup hit’s the spot it’s warming and delicious and perfect for the fall months. I keep making this over and over again because I crave it. I hope you enjoy it as much as I do. This can be made using any squash.
- Dutch Oven
- Cooking Spoon
- Chef Knife
- Vegetable Peeler
- 2 cups butternut squash or pumpkin, peeled and cubed
- 1⅕ cups diced white onions
- 2 tbsp olive oil
- 5 cloves roasted garlic (see tip below)
- 3 cups vegetable stock make your own for a deeper flavor
- 1½ tbsp maple syrup grade A dark (prviously known as grade b)
- ½ tsp cinnamon
- ¼ tsp cayenne
- ¼ cup cup red wine only use a wine you would drink
- ½ tsp sea salt
- freshly ground black pepper, to taste
- ¼ cup toasted pumpkin seeds optional to add flavor and as a garnish
- a drizzle of toasted pumpkin-seed oil optional to add flavor and as a garnish
- Steam or boil the butternut squash or pumpkin until tender. Set aside.
- Sauté onions on medium heat in olive oil until translucent.
- Blend pumpkin, garlic, onions, and next 7 ingredients until smooth in a high-speed blender.
- Transfer the blended soup to a medium soup pot and place on low-medium heat.
- Serve warm with garnish of toasted pumpkin seeds and a drizzle of toasted pumpkin-seed oil.
Serve immediately & Enjoy.
* tip ROASTING GARLIC Preheat oven to 400 ° F. Slice off the top end of a bulb of garlic, cutting off tips of garlic cloves, but leave the bulb intact. Place garlic bulb on a piece of tin foil or parchment large enough to wrap the entire head, I use parchment paper bags, they seem to be easier but you can use foil. Drizzle a teaspoon of olive oil over the garlic and wrap in the foil or parchment. Place garlic on a baking sheet. Bake in the oven for 20 to 25 minutes or until garlic is golden brown. Once roasted, let cool, then the cloves will easily pop out of their skins.
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