Butternut Squash Soup

Ingredients

US METRIC

• 5 cups cubed butternut squash see note 1
• 1 large yellow onion see note 2
• 1 head garlic
• 1/4 cup olive oil divided
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon unsalted butter
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 1 teaspoon yellow curry powder
• 3 cups chicken stock or broth
• 3 tablespoons pure maple syrup
• 1/2 cup heavy cream see note 3
• Pepitas for serving

Directions

1. Preheat oven to 425°F. Peel and cube squash into 1-inch pieces. Cut onion into 4 chunks. Place the squash and onion on a large sheet pan. Slice 1/4 inch from the top of the garlic bulb. Drizzle 1 teaspoon olive oil over the bulb, wrap it tightly in foil, and place it on the sheet pan with the squash and onion.
2. Drizzle the remaining oil over the squash and onions. Season with salt and pepper. Toss to coat. Roast for 15 minutes, toss, then roast for another 15 minutes, until tender. Set the garlic aside.
3. In a large pot, melt the butter over medium heat. Stir in the nutmeg, cloves, and curry powder for 1 minute, until fragrant. Add the roasted squash and onions, along with any oil left on the pan, and stir to coat.
4. Pour in the chicken stock and simmer over medium-high heat for 5 minutes. Carefully transfer everything to a large high-powered blender. You can process in batches if needed. Add 3–5 roasted garlic cloves (to taste). Secure the lid on the blender and carefully blend. If you have Blendtec, blend on soup setting. Avoid too much power or pulsing as it could explode out of the blender. Once very smooth, transfer back to the pot and set to medium heat.
5. Stir in the maple syrup and heavy cream. Adjust seasoning with salt and pepper. Serve with toasted pepitas.

Nutrition

Serving: 1serving | Calories: 331kcal | Carbohydrates: 35.1g | Protein: 6.5g | Fat: 20.1g | Cholesterol: 31.1mg | Sodium: 188mg | Fiber: 3.3g | Sugar: 12.4g