- 3 1/2 pounds butternut squash
- 1 tbsp avocado oil
- Sprinkles of onion salt, black garlic powder, smoked paprika and a touch of chipotle powder to dust butternut squash before roasting.
- 1 medium sweet onion, cut into 1 inch circle slices
- 2 medium carrots, diced
- 4 roasted garlic cloves
- 1 tbsp smoked maple syrup (I used the Runamok maple syrup mentioned above)
- 1 tsp salt
- ½ tsp nutmeg
- ¼ tsp ginger powder
- 2 tbsp brown sugar
- 4 cups vegetable stock
- 1-2 tsp freshly ground pepper, to taste
- 2 tbsp butter
- ¼ cup heavy cream
Preheat your oven to 425 degrees Fahrenheit. Slice the ends off the butternut squash. With a flat surface on the bulb end, stand the butternut squash on end and carefully slice it in half lengthwise. Use a spoon to remove the seeds and membrane.Transfer the butternut squash to a baking tray cut side up, coat with oil and sprinkle with salt, pepper, onion salt, black garlic powder, smoked paprika and a touch of chipotle powder. Then flip the butternut squash over so the cut side is down and roast for *60 minutes.*At the 30 minute point, coat the onion slices with avocado oil and place it cut side down on the baking tray. Continue cooking for another 30 minutes, then remove from the oven.When butternut squash is almost done sauté carrots in 1 tbsp olive oil in a Dutch oven or large pot over medium heat.Once the butternut squash is cool enough to handle, use a large spoon to scoop out the flesh and transfer it, and the roasted onions into the pot with the sautéed carrots. Start with 3 cups of vegetable broth and add the garlic, smoked maple syrup, salt, nutmeg, ginger, and butter and vegetable broth. Stir until well blended.Blend on high with an emulsion blender for several minutes or until creamy. Add more vegetable broth to achieve your desired consistency. Add heavy cream and blend for 15 seconds. Taste the soup and add more salt and pepper if needed.Pour the soup into bowls and garnish with Pumpkin Seed Relish (recipe below) and Enjoy!
