Our family enjoys the root veggies anytime of the year—not just in the fall—and we like to test out new recipes. Experimenting hardly comes easier than in the case of creating new soup recipes. Arguably one of the most versatile vegetables, butternut squash is one of our all time favorites. From roasted to puréed, there’s a realm of delectable possibilities—and here’s the all star!

3 large butternut squashes, chopped

1 large onion, chopped

Oil

3 c. vegetable stock

Water

1/4 c. maple syrup/honey

Sea salt

• Sauté the onion in the stockpot till golden brown and set aside.

• Place the butternut in the pot and add oil occasionally as the squash cooks down. The smaller the squash is cut, the faster it will cook. The ‘pan-roasting’ will result in a caramelized flavor, the secret of this recipe.

• Once the squash is browned and soft enough to pierce with a fork, stir in the onions & stock, then fill with water to cover the contents of the stockpot.

• After the soup has simmered for 5 minutes, remove from heat and blend until smooth. Stir in the maple syrup. 

♦Since the blending cools the soup, you might have to reheat it before serving.

Whenever we make this simple soup, there never seems to be enough for leftovers ‘cause everyone just loves it!

*Image courtesy Flickr creative commons.