Maple butter roasted butternut squash soup. It's a mouthful, but a delicious mouthful :) I've personally never been a real fan butternut squash soup... I know, tragic. But I'm on this wellness journey, if you will entertain my ego for a moment, that has me realizing that my happiness comes from within, from little old me. It doesn't manifest from my kids, the hubs, family, friends, work or anything else you can think of. It's all about me, and my thoughts, and what I do with those thoughts. So, naturally I turn to my thoughts and I then ask my thoughts, "Thoughts, why not change the way you think about butternut squash soup and try it again?" (This is a long, arduous and painful journey I'm on as you can see. There is plenty of talking to yourself but I guess it's a lot about learning to compartmentalize. Men, you have us women on that one!)
Tying it all back to food, I give you my changed perspective on butternut squash soup and I will admit, I've had two huge bowlfuls of this soup since. Mission accomplished. I have successfully changed my thoughts on butternut squash soup. Check that off my "things to fix" list. Next up: temper tantrums don't mean panic attack for mom. (This one is going to be a dooooosey!)
Here's the recipe so you too can begin to love the butternut!
1 Tbs butter
1 Tbs maple syrup
1 butternut squash, sliced down the middle and seeded
1 Tbs avocado oil
1 small onion, chopped
2 garlic cloves
1 tsp thyme
1/2 tsp sage
1/2 tsp cinnamon
1/4 tsp cayenne pepper
2 cups beef or chicken broth
1 cup water
1/2 cup Greek yogurt
Preheat the oven to 425˚F. Once you've sliced and seeded the butternut squash, in a small saucepan over low heat, combine the butter and maple syrup and heat until butter is melted. Once melted, pour the mixture over the butternut squash and place on a baking sheet, flesh side up. Place in the oven and roast for about 45 minutes, or until you can easily pierce with a fork.
Once cooked through, remove from the oven and let cool slightly. Then carefully peel away the skin on the butternut squash and chop into smaller pieces and set aside.
In a large soup pot, over medium-low heat, add in the avocado oil, onion and garlic and let cook for about two minutes. Add in the thyme, sage, cinnamon, cayenne pepper and cook for another 5 - 7 minutes until the onions are slightly cooked.
Add in the broth, water, and squash and bring to a boil. Reduce to simmer and add in the Greek yogurt. Mix well.
Working in small batches, puree the soup in a blender until smooth. Season with salt if needed.
Season with a little sprinkle of cayenne pepper if desired.