Nothing says Autumn like a hot bowl of delicious puréed squash soup. My kids love this soup and I often pack it in their lunches in a thermos.
2 medium to large butternut squash
4 medium carrots
6 cups of chicken or vegetable broth
1 small onion (diced)
1/4 cup maple syrup
1/8 tsp sage
1/2 tsp cinnamon
1 tsp salt
1/2 tsp ground black pepper
1 + 1 Tsp olive oil
1. Heat oven to 400 C
2. Cut off small portion from squash ends. Slice down the length of the squash and remove seeds with a strong spoon. Line a baking tray with aluminum foil. Brush olive oil on cut side of squash and sprinkle a touch of salt. Lay squash cut side down and peeled carrots on the baking tray. Place tray in oven and let bake for 45 to 50 minutes. Let squash cool and pull all of the peel off.
3. In a large pot heat olive oil and sauté onions. Add squash and carrots into the pot and break them apart with a wooden spoon. Add broth, maple syrup, sage, cinnamon, salt and ground black pepper. Bring to a boil and reduce to medium. Simmer for 15 minutes.
4. Turn off the burner and purée soup until completely smooth. The soup is ready to serve. Add a little white pepper to the adult bowls for a little extra kick.
Optional (I don't normally use these)
Add one granny apple diced with squash and carrots
Add 1/4 cup of cream befor pureeing if you prefer a creamier consistency.