As sucky as it is that it’s getting colder, I am v happy that I can switch over to my fall diet of soup and grilled cheese every single day. And just to make it extra autumny, let’s start with butternut squash. A simple soup that takes no longer than 45 mins from start to finish, but with lots and lots of flavour. That’s thanks to the maple infused dark balsamic vinegar I used from Evoolution. Just 2 tablespoons in this whole pot of soup packs a sweet and subtle punch. If you can’t get your hands on maple infused balsamic, try regular balsamic mixed with a little bit of maple syrup.
Makes 4-6 servings
Ingredients
3 tbs butter
6 cups butternut squash, peeled and diced
1/2 a white onion, diced
5 cloves garlic, smashed
1/2 tsp cinnamon powder
1/2 tsp chili powder
1 tsp coriander powder
1/4 tsp cumin powder
2 tbs maple balsamic vinegar
1 1/2 tbs maple syrup
Salt to taste
6 cups water
1/2 cup table or coffee cream
Directions
1. In a large saucepan over high heat, add the butter. Once the butter has melted and starts sizzling, add the squash, onion, garlic, cinnamon, chili powder, coriander, cumin, balsamic vinegar, half of the maple syrup, and a pinch of salt. Cook for about 10 minutes, stirring often to prevent burning.
2. After 10 minutes, add the water and bring to a boil, then reduce heat to low and simmer for 15 minutes. Once the squash has softened and cooked completely, use an immersion blender to blend the soup until smooth and velvety, about 3 minutes. You can also do this in a regular blender. For an even velvetier texture, strain the soup.
3. Taste the soup and add more salt now. I added about half a tablespoon of salt at this point, but you may want to add more or less. Stir in the remaining maple syrup and cream, and simmer for another 7-10 minutes. Serve immediately.