Maple Squash Soup
Recipe courtesy Grant Easterbrook, The Olive Station 225 Canada Avenue, Downtown Duncan This is a great recipe for this time of year as we are harvesting the last of the tomatoes. I use this recipe all the time and they are delicious.
Ingredients:
3 to 3 1/2 pounds butternut squash, peeled and cut into 1 - 1 1/2” pieces 2 Tbsp. Butter Olive Oil 3 c. chicken or vegetable broth 1/4 c. Maple Balsamic or Honey Ginger White Balsamic 1 tsp. minced fresh ginger 1/2 c. heavy cream 1/4 tsp. rough chopped fresh cilantro or chives sea salt and black pepper for seasoning
Directions
Heat oven to 400F. Arrange squash pieces on a baking sheet with parchment paper. Brush squash with Butter Olive Oil and season with some sea salt and black pepper. Place in the oven and roast for 20 to 25 minutes or until the flesh is soft and tender. In a 6 quart pot, add squash, broth, balsamic and ginger. Place over medium heat and bring to a simmer, approximately 7 to 8 minutes. Using a stick blender, puree the mixture until smooth. Stir in heavy cream and return to a low simmer. Season with the additional sea salt and pepper if desired, and stir in cilantro or chives. Garnish with additional cilantro or chives.
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