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Roasted Butternut Squash Soup
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|4 cups roasted butternut squash, (see roasting instructions below)|
|2 tablespoons butter|
|1 onion, diced|
|1 clove garlic, minced|
|1/2 teaspoon ground nutmeg|
|1/4 teaspoon cayenne pepper|
|1 tablespoon fresh sage leaves, finely diced, plus more for topping|
|4 cups chicken stock or broth, plus more if needed|
|2 tablespoons real maple syrup|
|1/2 cup heavy cream|
|1 teaspoon dried thyme leaves|
|Fresh ground black pepper|
|Toasted pumpkin seeds (pepitas) or pine nuts, for garnish|
|Sour cream, for garnish, if desired|
- To roast squash: cut a large butternut squash lengthwise, then in half to make 4 sections, and scoop out the seeds with a spoon.
- Wrap loosely in foil, place on a baking pan, and roast in a pre-heated 375 degrees F. oven for 1 hour, or until the butternut squash is tender. When cool, scoop out, discard skin, and reserve.
- While squash is roasting, melt the butter in a 4-quart saucepan over medium heat. Add the onions, nutmeg, cayenne pepper, and 1 tablespoon chopped fresh sage; sauté until the onion turn translucent, about 5 minutes. Add the garlic and cook for 1 minute more. Add the stock, and reserved butternut squash; bring to a simmer and turn the heat to low. Simmer for 20 minutes, stirring occasionally. Water or more chicken broth may be added at any point if a thinner texture is desired.
- Blend until completely smooth with a stick (immersion) blender, or pour into a conventional blender then return to the pan. Add thyme, heavy cream and maple syrup and bring back to a simmer. Turn off heat and season with salt and fresh ground black pepper to taste. Serve hot and top with a dollop of sour cream, chopped fresh sage, and toasted pumpkin seeds.
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