Maple Roasted Butternut Squash and Root Vegetable Soup

Cold weather and laziness just go hand in hand together, so why not make a huge ass pot of comforting soup?  Bam!  Now you have dinner for the rest of the week or you can freeze the rest of the soup for whenever laziness strikes again.

Maple Roasted Butternut Squash and Root Vegetable Soup

3 lbs butternut squash, cleaned and cubed
Olive oil
3 Tbl maple syrup
4 cloves of garlic, smashed with skin still on
1 tsp cumin
salt and pepper
1 medium onion, diced
1 clove of garlic
2 carrots, peeled and roughly chopped
2 small sweet potatoes, peeled and roughly chopped
1 parsnip, peeled and roughly chopped
1 bay leaf
4 cups chicken stock, plus more if needed

Preheat oven to 400 degrees.  In a foil-lined baking sheet, arrange butternut squash chunks and garlic into an even layer.  Drizzle squash with olive oil then brush with maple syrup.  Season with the cumin, salt, and pepper.  Roast for about 30-40 minutes, or until squash is tender and nicely roasted.

While the squash is roasting, saute chopped onions in a large pot over medium-low heat.  Add carrots, sweet potatoes, parsnip and garlic, continuing to saute for about 10 minutes or until onions are translucent.  Make sure onions are not browning.  Add bay leaf and stock to pot and bring to a boil, cooking the root vegetables until fork tender.

When vegetables are tender, turn down heat to a simmer and add the roasted butternut squash to the pot.  Simmer for another 5 minutes, covered.  Remove bay leaf and puree vegetables and adjust taste and consistency if necessary.  Serve soup with your favorite toppings…like bacon!  Creme fraiche/yogurt/sour cream!  Pumpkin seeds!


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