Easy Butternut Soup

Too few ratings

Jody Kolbee

Community Member

Difficulty

Easy 👌
10
min.
Preparation
60
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
butternut squash
onion
250 ml double cream
1 tbsp maple syrup
1 tsp salt
1 tsp pepper
1 tbsp extra-virgin olive oil (for coating)
1 tsp smoked paprika powder
700 ml chicken stock

Utensils

  • knife
  • baking sheet
  • blender
  • Step 1/4

    • butternut squash
    • knife

    Using a sharp knife, cut the ends off your butternut, then sit them upright and carefully run your knife through them to cut them in half lengthwise. Scoop out the seeds and set aside.

  • Step 2/4

    • onion

    Take one large onion and peel it. Using your knife cut the onion in half and put aside.

  • Step 3/4

    • 1 tsp salt
    • 1 tsp pepper
    • 1 tbsp extra-virgin olive oil (for coating)
    • 1 tsp smoked paprika powder
    • baking sheet

    Grab a large baking sheet/tray, then rub olive oil over your onion and on the flesh side of your butternut. Sprinkle both with salt, pepper and smoked paprika. Lay your butternut skin side down onto your baking sheet/tray. Place into a pre-heated oven at 400°F (200°C) for 30min. After the first 30min, you can place your onion into the oven with the butternut and bake for a further 30min together.

  • Step 4/4

    • 250 ml double cream
    • 1 tbsp maple syrup
    • 700 ml chicken stock
    • blender

    Once everything is cooked, take your tray out of the oven and let things cool for just a bit so it's easier to handle. Bring your blender closer to you and begin scooping your butternut out if their skins and into the blender. Toss in the well-browned onions and pour in your chicken stock. Add your maple syrup and cream to the mix and blend on high. At this point you can choose to add in a knob of butter for a more silky texture or add in more stock to thin to your liking. And serve!