Creamy Roasted Butternut Squash Soup

Total Time: 31 hrs Preparation Time: 30 hrs Cook Time: 1 hr

Ingredients

• Servings: 4
• 1 butternut squash
• 4 garlic cloves
• 2 tablespoons maple syrup
• 1/2 teaspoon cinnamon
• freshly grated nutmeg
• salt
• fresh ground pepper
• 2 tablespoons extra virgin olive oil
• 1/2 cup diced onion
• 1/4 cup diced celery
• 1 cup diced carrot
• 4 cups chicken stock
• 1/2 cup half-and-half (optional)
• 1/4 cup sour cream
• 2 tablespoons toasted pumpkin

Recipe

• 1 cut squash in half lengthwise; remove seeds.
• 2 cover squash with olive oil.sprinkle with salt, pepper, cinnamon and nutmeg. add maple syrup and garlic cloves in squash cavity.place in 350*oven and bake for about 50 minutes until squash is cooked.spoon out the cooked squash and garlic; set aside.
• 3 heat the olive oil in a large saucepan over medium heat until hot. add the onion, celery, carrot and sauté until soft but not brown, about 10 minutes. season with salt and pepper.
• 4 add the chicken stock and bring to a boil. simmer for several minutes. stir in the squash until smooth, then simmer gently to let the flavors meld, about 10 minutes. add a bit more maple syrup and cinnamon to taste.
• 5 puree the soup in a blender until smooth. (the soup can be made ahead to this point, cooled, covered, and refrigerated for several days or frozen for about 1 month. it will thicken as it cools and may need thinning with stock or water when reheating.)
• 6 return the soup to the pan and reheat gently. add the half-and-half, if using. adjust the seasoning with salt and pepper.
• 7 ladle into a warm tureen, a ceramic bowl or 4 soup plates. if desired, garnish with a spoonful of sour cream and a scattering of pumpkin seeds.