Description
A velvety roasted butternut squash soup topped with a vibrant, tart cranberry and orange reduction for a balanced autumn flavor profile.
Ingredients
Scale
- 1 medium butternut squash, peeled and cubed
- 1 yellow onion, quartered
- 4 cloves garlic, peeled
- 2 tablespoons olive oil
- 4 cups vegetable broth
- 1/2 cup heavy cream or coconut milk
- 1 cup fresh cranberries
- 1/4 cup orange juice
- 2 tablespoons maple syrup
- 1 tablespoon orange zest
- Salt and black pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- Toss cubed squash, onion, and garlic with olive oil and salt on a baking sheet. Roast for 25-30 minutes until edges are browned.
- Place roasted vegetables in a pot and add vegetable broth. Simmer over medium heat for 10 minutes.
- Use an immersion blender to puree the soup until completely smooth.
- Stir in cream or coconut milk and season with salt and pepper.
- In a small saucepan, combine cranberries, orange juice, and maple syrup. Simmer over medium-low heat until berries burst and liquid thickens.
- Stir in orange zest and remove glaze from heat.
- Ladle soup into bowls and drizzle with the cranberry orange glaze.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Roasting and Simmering
- Cuisine: American