Recipes

Developed by Brittany Saghi

Directions:

• Preheat oven to 425°F.
• Cut squash vertically down the center. Scoop out seeds and place cut-side down on a baking sheet. Rub 1 Tbsp of oil all over squash (inside and out). Roast for 25 minutes or until tender.
• While squash is roasting, make the maple cream by whisking the sour cream and maple syrup. Add 1 Tbsp water to thin out and a pinch of salt. Set in the fridge.
• When the squash is done roasting, let cool and scoop out flesh. Set aside.
• Heat large pot over medium heat. Add rest of oil and diced onion. Sauté until onions are soft and translucent, stirring frequently. Add minced garlic, curry powder, cinnamon, and red pepper ( if using ) and sauté for another 1-2 minutes.
• Add the roasted butternut squash, coconut milk, broth, and maple syrup. Stir to combine. Bring to a boil over medium heat. Once the soup is boiling, reduce heat to low and simmer for another 10 minutes to allow flavors to meld.
• Use an immersion blender or transfer to a standing blender and puree until creamy. Return to pot if using a standing blender. Taste and add salt and pepper. Adjust seasonings to your liking. Cook for another few minutes. At the end, add a splash of apple cider vinegar and stir.
• Garnish with a dollop of maple cream, toasted pumpkin seeds, chopped parsley, and a drizzle of maple syrup.

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