Sunday, April 20, 2008

Roasted Butternut Squash Soup with Sage & Maple Syrup

Roasting the squash ahead of time speeds up this recipe considerably.  

2 tablespoons olive oil
2 onions, minced
2 cloves garlic
1 roasted butternut squash (see roasting technique under "Roasted Spaghetti Squash".)
1 handful of sage leaves or 1 teaspoon dried
3 springs of thyme or 1/2 teaspoon dried
1/4 cup fresh parsley
4-6 cups of veggie stock
2 tablespoons maple syrup
Salt & pepper

Saute onions for 5 minutes in a big soup pot.  Add sage, thyme and parsley and cook for 10 minutes, stirring frequently.  Remove the squash seeds and skin and add squash flesh to the pot, with the garlic, stock and maple syrup.  Bring to a boil and cook 5 minutes, stirring occasionally.  Puree with an emersion blender, or in a food processor or blender.  Add salt & pepper to taste.

Babycakes Bakery, New York City

Babycakes Bakery, New York City
"I'll have one of those, and one of those, and..."

Lovely food market in Dublin

Lovely food market in Dublin

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