Ingredients
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2 Butternut Squash
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2 Carrots
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.5 Onion
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1 Quart Veggie Broth
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4 Tablespoons Maple Syrup
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Dash of Nutmeg
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2 Cups Half and Half
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2 Tablespoons Pepitas
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.25 Cup Sour Cream
Directions
- Prepare the Squash: Take both butternut squash and poke several holes into each with a knife or fork. Place both on a paper towel in the microwave and cook on high for 5 minutes. Remove and let cool for several minutes before peeling each with a vegetable peeler. Once peeled, cut the tops and bottoms off and then cut in half vertically. Scoop out seeds and discard. Cut each half into 1 inch cubes.
- Roast Vegetables: Peel and cut both the carrots and the onion into 1 inch pieces. Place the squash, carrots and onions into a bowl and toss with a small amount of olive oil. Put vegetables on a sheet pan and roast at 400° for 30 minutes until lightly browned. Remove from oven.
- Simmer soup: Place roasted vegetables into a large pot and add 1 quart of vegetable broth. Simmer for 15-20 minutes on medium-low heat until vegetables are very soft. Add maple syrup, nutmeg and half and half. Blend soup in a large blender or with an immersion blender until extremely smooth. Add salt and pepper to taste.
- Serving: Ladle soup into 4 bowls or containers. Sprinkle pepitas on top of soup and add a small amount of sour cream if desired.
Meal Prep Tip:
This soup will last up to 4 days in the refrigerator. Keep the pepitas and sour cream separate until just before serving.
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