A warm and earthy soup with sweet notes of carmelized apples.
Prep Time:15 minutesmins
Cook Time:1 hourhr
Total Time:1 hourhr15 minutesmins
6
Ingredients
For the soup
1butternut squash
1head of garlic
1tspolive oil
3apples
1large onion
¼cupbutter
1tspcinnamon
⅛tspground cloves
⅛tspnutmeg
4cupsvegetable brothor 4 tsp vegetable bouillon paste and 4 cups water
¼tspsalt
⅛tspfreshly cracked pepper
2tbspmaple syrup
For the balsamic glaze (optional)
¼cupbalsamic vinegar
¼cupmaple syrup
Instructions
Preheat oven to 425 degrees Fahrenheit.
Slice the butternut squash lengthwise in half. Scoop out the seeds and put aside (you can bake and eat them later, if you wish).
Place the two halves cut side down on a baking sheet.
Slice the top tip off the head of garlic. Drizzle the olive oil on top and wrap in tin foil. Place on baking sheet.
Bake for 30-45 minutes (or until the squash is soft).
Core and slice the apples. Peel and slice the onions.
Place the apples, onion, butter, cinnamon, cloves, and nutmeg in a large frying pan. Saute on medium low until the onions start to turn a golden brown. Stir occasionally.
In a blender puree the squash with 2 cups of the broth, the salt, the pepper, and the maple syrup. Pour into a large pot.
Place the caramelized apple/onion mixture, roasted garlic, and the remaining broth in the blender and puree. Pour into the pot.
Stir to combine.
To make the glaze, heat and stir the balsamic vinegar and maple syrup in a small pot over medium heat until thickened.
Notes
If you don't want to go the extra step and make the glaze, this soup also tastes delicious without it!