Roasted-Butternut-Squash-Soup
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Roasted Butternut Squash Soup

  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Makes: 10 servings
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All You Need

  • 2 lb butternut squash (about 2)
  • 2 tbsp (30 mL) olive oil, divided
  • 1 cup (250 mL) diced onion
  • 1/3 cup (75 mL) Liquid Honey 500 g - Beehive Billy Bee Honey for Passover
  • 1/3 cup (75 mL) pine nuts, toasted lightly
  • 1 tbsp (15 mL) minced garlic
  • 1 tsp (5 mL) each: ground sage and cumin
  • 2 cups (500 mL) vegetable stock
  • 5 cups (1 1/5 L) water
  • 1/4 tsp (1 mL) ground roasted ginger
  • 1/2 tsp each: salt and pepper

Instructions

  1. Preheat oven to 400°F (200°C). Cut butternut squash in half lengthwise and remove seeds. Brush with 1 tbsp olive oil.

  2. Place on baking sheet and roast for 35 to 45 minutes or until tender. Scoop out squash into bowl and set aside.

  3. In a large saucepan on medium-high heat, add olive oil and onion, sauté for 3 minutes. Add squash and remaining ingredients except for pine nuts. Bring to a boil, and then simmer for about 15 minutes. Remove from heat.

  4. Puree in batches in a blender or food processor until smooth. To serve, garnish with pine nuts.

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