Baking the butternut squash is an extra step but it's worth it - it brings out the flavor of the squash.
5 people made this
1 butternut squash, about 1kg
2 tablespoons olive oil
2 shallots, minced
4 garlic cloves, minced
750ml to 1L vegetable stock
1/2 teaspoon salt
1 tablespoon maple syrup
1 dash white wine vinegar
creme fraiche to serve
Method Prep:20min › Cook:1hr › Ready in:1hr20min
Preheat your oven to 225 C / Gas 7. Cut butternut squash in half, scrape out seeds and fibers and brush inside with 1 tablespoon olive oil. Place on a greased baking tin with the cut side down and bake till softened, about 45 minutes. Remove from the oven and let cool. then scrape out flesh with a spoon.
Heat 1 teaspoon olive oil in a large pot and fry shallots till translucent. Add garlic and fry till translucent but do not let it turn brown. Add butternut squash and 750ml vegetable stock. Season with salt, pepper and nutmeg. Cook for 5 minutes, then puree.
Add maple syrup and vinegar to taste. Depending how thick you like your soup, add the rest of the stock. Cook for a further 5 minutes, then stir in creme fraiche to taste and adjust seasoning.