Martie Duncan's Roasted Butternut Squash Soup
  • Cooking Time: 20
  • 2 (2 pound) butternut squash, halved and seeded
  • 4 Tablespoon olive oil
  • 1 medium yellow onion, diced
  • 3 Tablespoon chopped fresh flat-leaf parsley
  • 6 cups low-sodium chicken broth
  • ½ cup organic maple syrup
  • 1teaspoon salt
  • ½ teaspoon pepper
  • Dash cayenne pepper (I use a couple of dashes)
  • ½ cup heavy cream (more if you like)
  1. Preheat oven to 425 F. Brush insides and outsides of squash halves with 1 T of oil and place, cut sides up, on cookie sheet or in roasting pan. Bake for one hour or until the squash is tender. Remove from oven and cool.Heat remaining tablespoon of olive oil in a large pot. Cook the onion until softened. Scoop out the squash from the peel and add to onion, stirring. Add the parsley. Stir in chicken broth and simmer, about 20 minutes. Add the syrup, salt and both peppers. Whisk in the cream. If you like your soup with some texture, stop here. I like this soup really smooth so I use an immersion blender to make it velvety before I add the heavy cream.