Butternut soup
Butternut soup
A beautiful creamy soup bursting with flavors.
Butternut soup
Butternut soup
A beautiful creamy soup bursting with flavors.
Servings Prep Time
4-6people 10minutes
Cook Time
1hour
Servings Prep Time
4-6people 10minutes
Cook Time
1hour
Ingredients
  • 1large butternut squashcut in half
  • 3-5cloves garlicleave skins on
  • 1 1/2tablespoons olive oil
  • 1large oniondiced
  • 1teaspoon salt
  • 4cups vegetable or chicken stock
  • 1tablespoon maple syrup
  • 1tablespoon smoked paprika
  • 1teaspon fresh ground peppermore for garnish
Crispy Tortillas
  • 4 tortillas
  • 1 olive oil
  • 1teaspoon chili powder or chile ancho powder
Garnish (optional)
  • 1large avocadodiced
  • 1handful cilantochopped finely
Instructions
Soup
  1. Heat oven to 400.
  2. Scoop out the seeds from squash.
  3. Brush cut side of squash with olive oil and sprinkle with salt, pepper and a bit of your smoked paprika.
  4. Place squash cut side down and your garlic cloves (skins on) under the squash on a roasting dish
  5. Roast squash until completely tender, about 1 hour.
  6. Set the squash aside until it’s cool enough to handle, about 10 minutes.
  7. While the squash is cooling, heat olive oil up in your soup pan and add the onion and 1/2 teaspoon salt until the onion has softened and is starting to turn golden, about 4 minutes.
  8. Use a large spoon to scoop the butternut squash flesh into the soup pan and discard the skin.
  9. Squeeze the garlic out of the skins and add it to the squash and onions along with the stock, maple syrup, salt, pepper and smoked paprika.
  10. Bring soup pan to a simmer and using a hand blender blend until smooth.
  11. Add more stock if soup is too thick.
  12. Garnish with fresh ground pepper.
Crispy Tortillas
  1. Preheat your oven to 400 degrees F.
  2. Brush the tortillas with olive oil and lay the tortillas flat, in a single layer, on a baking sheet.
  3. Sprinkle the tortillas with spices.
  4. Bake in oven for five minutes or until they are crispy and golden brown in color.
  5. Break the crispy tortillas up into bite-size pieces and serve beside your soup.
Garnish
  1. Serve with some chopped avocado and coriander on top.