Golden butternut squash soup, a delicacy. .What you'll need: 2-3 cloves of garlic, a large butternut squash, 1-2 inches of fresh ginger, fresh sage leaves, Rosemary (optional), pure maple syrup, a crisp apple, full fat coconut milk, and chicken stock. Spices: salt, pepper, cayenne, and cinnamon. .
Peel a large butternut squash, then cube it to yield about 5 cups. Toss in olive oil, 1 tbsp maple syrup, cayenne, ground cinnamon, salt, and pepper. Roast at 425 for about 25-30 minutes, flipping after 15 minutes.
. Meanwhile, sauté 2 cloves of chopped garlic, 1-2 inches of fresh chopped ginger, and a diced onion in olive oil in a large sauce pot until fragrant.
.Peel and chop the apple, Rosemary, and sage. Add both to the sauce pot. Sprinkle salt, fresh ground pepper, cinnamon, and granulated garlic. Remove from heat once everything is softened.
. When the squash is done and cooled, slowly purée it with 2-3 cups of water until smooth. You can use an immersion blender directly in the pot or regular blender. Continue to add the rest of the ingredients until you have it blended completely.
. Return the blended soup to the pot. Add the full can of coconut milk and chicken stock a little at a time until you achieve the consistency you want.
. Add an additional tablespoon of maple syrup, and extra spices as needed. Simmer until you feel like eating it (which won't be too long). . Top with fried sage leaves, roasted pepitas, and roasted Rosemary bread.
.#halfbakedharvest #butternutsquash #thekitchn #nourish #eat #butternutsquashsoup #vegansoup #veganfood #comfortfood #easyrecipes #bonappetit #bonappetitmag #nytcooking #feedfeedvegan #feedfeed #cooksillustrated #buzzfeast #instayum #huffposttaste #smittenkitchen #f52grams #thenewhealthy #cooking #foodoftheday #rocfoodies #rochesterny