Thursday | December 29, 2011
Roasted Maple Butternut Squash Soup
Warm up to fall with a bowl of our delicious harvest inspired soup.
Recipe courtesy of Terrace Chef Billy-Jack Benson.
YIELD: 1 L, 4 Cups, 4 Servings
1 tbsp Grapeseed Oil
½ Cup Spanish Onion, peeled, diced
1 pc Celery Stalk, washed, chopped
½ Cup Carrots, peeled, chopped
3 Cups Butternut Squash, peeled, chopped, seeded, roasted
1 L Vegetable Stock
2 tbsp Maple Syrup
1 tsp White Pepper, ground
1 tsp Ginger, ground
1 tsp Cinnamon, ground
To Taste Salt
Cook the A ingredients in a large soup pot until tender, add B ingredients and simmer for 4 hours. Purée the soup with a high speed blender until smooth and if too thick add a little bit more vegetable stock to adjust to proper purée consistency. Shelf life for this soup is three days.
Place 8 oz of hot soup in bowl, garnish the soup with virgin pumpkin seed oil and a dollop of plain yogurt.