Butternut Squash Soup

Roasting the squash first, rather than boiling it, concentrates its natural sweetness instead of washing it out into the pot.

Instructions

1. 1

   Preheat the oven to 400°F (200°C). Brush the cut sides of the squash with 1 tablespoon olive oil and season with salt and pepper. Place cut-side down on a baking sheet.

2. 2

   Roast for 45–50 minutes, until a knife slides easily into the thickest part. Let cool slightly, then scoop the flesh from the skin and set aside; discard the skins.

3. 3

   While the squash roasts, heat the remaining 2 tablespoons olive oil in a large pot over medium heat. Add the onion and carrots and cook until softened, 7–8 minutes.

4. 4

   Add the garlic, apple, cinnamon, nutmeg, and cayenne. Cook 2–3 minutes, stirring, until fragrant and the apple starts to soften.

5. 5

   Add the roasted squash flesh and the broth. Bring to a simmer and cook uncovered for 15–20 minutes, until the apple is fully tender.

6. 6

   Purée the soup with an immersion blender until completely smooth (or in batches in a countertop blender, venting the lid).

7. 7

   Return to low heat, stir in the cream and maple syrup, and warm through without boiling.

8. 8

   Taste and adjust seasoning with salt, pepper, and additional maple syrup if you'd like it sweeter.

9. 9

   Ladle into bowls, swirl in a little extra cream, and garnish with toasted pumpkin seeds.