This Saturday night I made a big dinner for friends.
I wanted to make something using the beautiful butternut squash I received in my CSA delivery. I thought of all of the flavours that go beautifully with butternut squash: ginger, cinnamon, and the great Canadian staple: maple.
I added all of these things and some fleur de sel, and roasted the squash until it was soft and fragrant in the oven.
I wanted to keep the soup light so I omitted butter or cream and blended the soup with a dash of cayenne to spice it up – along with some vegetable broth and unsweetened almond milk.
The result was a sweet and spicy comforting soup loved by all of my dining companions.
- Large butternut squash
- 1 tbsp olive oil
- ¼ cup maple syrup
- 1 tsp cinnamon
- ½ tsp ginger
- sprinkle of cayenne
- 2 cups almond milk
- 2 cup svegetable broth
- Quarter or halve your squash and coat it in olive oil, maple and spices.
- Bake at 350F for 45 minutes or until soft.
- Blend with almond milk and vegetable broth (add liquid until desired consistency). Season with salt and pepper.