Maple Butternut Squash Soup
Here’s an easy and delicious cold weather soup. Don’t balk at the 2 hour cooking time, all you need to do is bake, puree and heat. It’s an easy 1-2-3 dish that is perfect for the Thanksgiving or Christmas holiday, or whenever you need something hearty, flavorful and delicious. Plus, if you have a difficult to please vegetarian in your house, just substitute the chicken broth for vegetable. Either way, you can’t argue with this filling and flavorful soup.
Maple Butternut Squash Soup (serves 6-8)
1 large butternut squash
2 tbsp butter
2 tbsp grade B maple syrup
1 quart vegetable (or chicken) broth
2 tbsp light curry powder
4 oz or more creme fraiche
salt and pepper to taste
Halve and remove the sees and pulp of a large butternut squash. Set each half in a rimmed baking sheet and fill each cavity with 1 tbsp butter and 1 tbsp of maple syrup. Salt and pepper each half and cover tightly with aluminum foil. Roast the squash for 2 hours at 350F. When the squash is soft and beginning to brown (the browner the better) remove from the oven. Scrape the flesh from the squash and puree, along with the melted butter and maple syrup, until smooth. Pour the pureed mixture into a large soup pot and add 1 quart chicken broth, 2 tbsp curry powder, 4 oz creme fraiche and salt and pepper to taste. Bring to a simmer and serve with an additional dollop of creme fraiche and a garnish of chives.