Description
A velvety autumn soup that balances the earthiness of butternut squash with the deep, woody sweetness of maple syrup and brown sugar.
Ingredients
Scale
- 4 cups butternut squash, peeled and cubed
- 1 tablespoon butter
- 1 small onion, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 2 tablespoons maple syrup
- 1 tablespoon brown sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Melt butter in a large pot over medium heat. Add diced onion and cook until translucent.
- Stir in minced garlic and cook for 1 minute until fragrant.
- Add cubed butternut squash and cook for 5-7 minutes, stirring occasionally.
- Pour in vegetable broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes until squash is tender.
- Stir in maple syrup and brown sugar, simmering for another 2-3 minutes.
- Use an immersion blender to blend the soup until completely smooth.
- Season with salt and black pepper to taste. Serve warm.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering and Blending
- Cuisine: American