Roasted Butternut Squash Soup
Ingredients:
- 1 large butternut squash (or 2 small)
- 1 tablespoon (15 ml) melted butter
- 1 medium onion, very finely diced
- 1 tablespoon (15 ml) butter
- 3 cups (720 ml) chicken stock
- 1 cup (240 ml) 35% cream
- Cinnamon, to taste (about ¼-½ teaspoon (1.25 – 2.5 ml)
- ¼ teaspoon (1.25 ml) Maldon sea salt
- ¼ teaspoon (1.25 ml) black pepper
- ¼ cup (60 ml) maple syrup
- ½ cup whipped (118 ml) cream (garnish)
- 2 tablespoons (30 ml) maple syrup
- 2 tablespoons (30 ml) pancetta thinly sliced (sautéed until crispy)
Preparation:
- Cut butternut squash lengthwise and remove seeds. Preheat oven to 375˚F (190˚C). Brush insides and outsides of squash halves with vegetable oil, season with salt and pepper and place, cut sides down, on cookie sheet or in roasting pan. Bake for 45-60 minutes or until squash is tender.
- In a large saucepan, melt butter and add finely diced onion. Cook until onion is softened. Remove from heat until squash is finished cooking.
- When squash is cooked, remove from oven and spoon it out into the saucepan with the butter and onion, discarding the squash skin. Add enough chicken stock to the saucepan to cover the squash by about one inch (2.5 cm). Return to heat and bring to a boil. Reduce heat and simmer for about 20 minutes. Add maple syrup, salt, black pepper and a pinch of cinnamon.
- Puree with a hand blender or a bit at a time in a regular blender. Now, add as much 35% cream as desired to the soup. Cook over low heat just until warmed through (do not boil). Salt and pepper to taste.
- Garnish with whipped cream and crispy pancetta.
