“It’ll cure what ails ya” rings through my head in my grandmother’s voice
every time I’m feeling sick and think I want soup. This spiced butternut squash soup will give you the warm and fuzzies. It can be enjoyed in a bowl or in a mug and sipped on. It’s a soup I now crave whenever I start getting sick.
Things you’ll need;
- 4 TBSP Butter
- 1 Butternut Squash (Cubed Approx 1 inch)
- 1 Onion Diced
- 1 liter Vegetable Broth
- 2 Bay Leaves
- 1 Cup Heavy Cream
- Pinch of Cayenne Pepper
- 1 tsp Cinnamon
- 1 tsp Nutmeg
- Pure Maple Syrup
In a large mixing bowl, toss the butternut squash with maple syrup, nutmeg, cinnamon. Place on a baking sheet, sprinkle with sea salt and cook in the oven at 400 degrees for about 20-25 minutes until edges start to turn golden brown.
In a pot bring your brother to a simmer.
While the squash is baking, in a separate soup pot start sauteing diced onion in the butter. Once the onions are looking clear, add your bayleaf and toss in your squash and mix around. Add your hot broth and cayenne pepper to this mix and simmer for 10 minutes. Remove the bay leaves using a spoon.
Now, if you have one, use a hand mixer, cream the soup well.
When the soup is ready to be served you can fancy it up with a few chopped chives, dollop of Crème fraîche and a sprinkle of cinnamon and demerara sugar.
Somethings you can do to switch up the flavor is;
- add some curry paste while simmering
- Use honey instead of maple syrup
- Use Coconut milk instead of cream
- Garnish with chiffonade spinach
Don’t be afraid to experiment and add your own flavors and twists to a recipe!
Cover Photo; Source