We overcomplicate food. Simple, six ingredients soup is on the agenda because it is easy, delicious and freezes well. It is good for lunch, for dinner with a nice salad, or anytime. Butternut squash is rich in beta carotene, and filled with health fibre and good carbs.
- 4 tbsp olive oil
- 1 large butternut squash, peeled and cut into cubes
- 1 quart of vegetable stock
- ¼ cup maple syurp
- Herbs (sage, salt and pepper, nutmeg and cinnamon)
- 2 onions
Preheat the oven to 400°F and spray a large baking pan with non stick spray. Peel the butternut. Cut off the ends and cut the squash in half long ways. Scoop out the seeds then cut the squash into chunks. Add to the prepared baking pan, toss with a 2 tablespoons of olive oil and salt and pepper then roast in the preheated oven for 40 minutes.
While it is doing its thing, heat the rest of the oil in a large stock pot and heat onion on medium heat, until translucent and golden, about three minutes. Put aside, then when squash is done add togeter, pour stock over, add 1 tsp sage, 1 tsp cinnamon and ½ tsp nutmeg, and simmer for 10 minutes.
Throw all of it into a Vitamix until smooth and creamy. Then add the maple syrup. Add salt and pepper to taste.