Butternut Squash Maple Soup

1 large butternut squash, halved vertically and seeds removed

1 tablespoon oil, plus more for drizzling

1 large onion, chopped

2 stalks of celery, chopped

1 large carrot, chopped

Salt and pepper, to taste

2 tablespoons flour

1 carton of vegetable or chicken broth (900 mL = approximately 4 cups)

1 tablespoon maple syrup (more or less, personal preference)

½ teaspoon ground nutmeg (more or less, personal preference)

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Preheat the oven to 425°F. and line a rimmed baking sheet with aluminum foil. Give the sheet a quick spray of cooking spray (PAM).  Place the butternut squash on the pan and drizzle each half with just enough olive oil to lightly coat the squash on the inside (about ½ teaspoon each). Rub the oil over the inside of the squash and sprinkle it with salt and pepper.

Turn the squash face down and roast until it is tender and completely cooked through, about 40 to 50 minutes (don’t worry if the skin or flesh browns—that’s good for flavor). Set the squash aside until it’s cool enough to handle, for about 10 minutes.

Meanwhile, in a large soup pot, warm 1 tablespoon oil over medium heat until shimmering. Add the chopped onion, celery, and carrots. Season with salt and pepper. Cook, stirring often, until the vegetables have softened, for about 3 to 4 minutes. Add the flour and give a good stir and cook for a few minutes. You want to cook the flour out, so it doesn’t taste like flour.

Add the broth to the pot and stir.

Use a large spoon to scoop the butternut squash flesh into your soup pot. Discard the tough skin.

Bring the soup to a boil. Turn down the heat and simmer for at least 20 minutes to thoroughly cook the vegetables.

Take the soup pot off the heat and using an immersion blender, puree the soup to your preference. Depending on how thick you like your soup, you can add a little more broth or water at this point.

Stir in the nutmeg and maple syrup. Taste and adjust the spices and seasoning.

Enjoy!

Note: I find squash difficult to cut into, so I’ve learned a trick. I give squash a few good knife cuts, place it on a microwave safe dish and heat it in the microwave for at least 5 minutes. I frequently check to determine when I can cut into it easily and then proceed with halving it, removing the seeds and roasting it in the oven. As it is partially cooked, I adjust the roasting time. It’s done when a knife goes easily through the thickest part of the flesh.