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Roasted Maple Cinnamon Squash Soup Recipe

Roasted Maple Cinnamon Squash Soup Recipe

Hearty and warm, this soup is the epitome of autumn comfort. Roasted butternut squash gives the soup a rich and creamy depth without adding any cream - making it both lactose free AND vegan!

Our Roasted Maple Cinnamon Squash Soup reheats well for quick lunches throughout the workweek, or can be served with your favourite (preferably grilled) sandwich for a healthy yet satisfying meal. 

Roasted Maple Cinnamon Squash Soup

Chef Angela Consiglio

Ingredients:
  • 1 large butternut squash, halved vertically and deseeded
  • 2 tbsp. olive oil plus extra for drizzling
  • 2 leeks sliced, dark greens discarded
  • 1 medium onion, medium dice
  • 1 medium sweet potato, medium dice
  • 1 carrot, medium dice
  • 1/4 tsp ground cinnamon
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp nutmeg
  • 1 tbsp. Maple syrup
  • 4 cups vegetable stock

Method:

1. Preheat oven to 425°F. Line a baking tray with parchment paper and set aside.

2. Place an anti-slip mat underneath a medium sized cutting board. Carefully cut about half an inch off the top and bottom of the squash. Stand squash upright with the cut bottom on the cutting board. Carefully halve the squash vertically. Mind your fingertips! Deseed squash.

 
3. Place squash on baking tray and drizzle with olive oil. Season with salt, pepper and cinnamon. Turn squash face down on tray and bake for approximately 50 minutes or until tender. Once tender remove and let cool for 15 minutes or when able to handle.

 

4. Heat a large 28cm to 30cm Le Creuset dutch oven over medium heat, once hot add oil. Next, sauté onion and leeks for 2 minutes, add carrots and sweet potato, cook for about 5 minutes, stirring occasionally.

5. Add 2 cups of vegetable stock and bring to a boil, then turn down to a simmer and continue cooking for about 20 minutes or until sweet potato is tender.
 
6. Once squash has cooled use a large spoon to remove the tender flesh from the outer tough layer of skin. Place tender squash, maple syrup, nutmeg, salt and pepper into the pot. Add remaining stock and bring to a boil then reduce to a simmer. Cook together for 10 minutes allowing the flavours to blend and ensure all ingredients are fork tender.
 
7. Turn off heat and blend until smooth using an immersion blender. Mind the bottom of your cast iron pot if the immersion blender you’re using is all metal. Taste for seasoning and adjust salt and pepper as necessary. If soup is too thick simply add a bit more stock. Serve with a light drizzle of maple syrup to garnish topped with freshly ground black pepper.
 
 

 

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Comments

heather - October 26, 2016

Good soup recipe

Consiglio's Kitchenware - October 24, 2016

Mmmm thanks fot sharing

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