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Maple Roasted Squash Blender Soup
Course
Appetizer
Prep Time
15
minutes
minutes
Cook Time
1
hour
hour
10
minutes
minutes
Total Time
1
hour
hour
25
minutes
minutes
Servings
4
Author
I Sugar Coat It
Ingredients
½
butternut squash
roasted
coconut oil for brushing
33
g
dark maple syrup
1 ½ tbsps
1
small onion
sliced
4
garlic cloves
crushed with a mortar and pestle
15
ml
coconut oil
1 tbsp
355
g
vegetable broth
1 ½ cups
salt
to taste - I used a chipotle himalayan pink salt blend
sun-dried chili peppers and spicy roasted chickpea to garnish
optional
Instructions
Prepare the squash:
Preheat the oven to 400ºF. Line a cookie sheet with parchment paper.
Wash the squash and cut in half, lengthwise. Use a large, sharp knife, as the skin can be difficult to cut.
Scoop out the seeds with a spoon or ice-cream scoop. Save the seeds for roasting/garnishing, if you like.
Brush a little coconut oil over the flesh of the squash, drizzle with 1 tablespoon maple syrup and turn face down onto the parchment.
Roast for 45-60 minutes, depending on the size of your squash. Turn the pan halfway through the roasting time for even cooking.
The squash is ready when tender to the touch, the flesh is bright orange and easily comes away from the skin.
Remove from the oven, flip over and allow to cool.
Make the soup:
While the squash is cooling, brown the onion and garlic in a teaspoon of oil and the remaining maple syrup.
Pour the vegetable broth in a powerful blender and add the caramelized onions, garlic and oil to the broth.
Use a spoon to scoop out the still warm squash and add to the blender.
Cover and blend for five to seven minutes until smooth. If you prefer a thinner consistency, add a little more broth.
Add salt to taste and serve warm.
Garnish to your liking. I used spicy roasted chickpea and sun-dried chili peppers. Roasted squash seeds would work great, as well.