The change of season is such a lovely time. The air is crisp, the trees are turning brilliant shades of reds and orange, leaves are piling on the ground, and pumpkins greet us on every doorstep. Walking through our community, and seeing these sights, I am inspired to pull these all into one big pot of wonderfulness. The magic that greets you when a delicious bowl of steaming soup appears in front of you is one of community and love.
CHANGE SERVING SIZE
READY IN1 hour, 10 minutes
- 2 butternut squashes (about 4 3/4 pounds total), halved lengthwise, seeded
- 2 tbsp vegetable oil
- 2 cups onion(s) chopped or sliced
- 1 tbsp brown sugar
- 1 tbsp fresh ginger peeled and minced (add more if desired)
- 2 cloves garlic coarsely chopped
- 1 stick cinnamon
- 5 cups chicken broth or more
- 2 tsp kosher salt to taste
- 2 tbsp maple syrup
- 1-2 cups heavy cream or half-in-half
- Preheat oven to 375°F. Oil baking sheet. Place squash, cut side down, on baking sheet. Bake until squash is very soft, about 50 minutes. Using a wooden spoon, remove peel from squash; discard peel.
- While the squash is cooking, heat oil in heavy large pot over medium-low heat. Mix in onion, brown sugar, ginger, garlic and cinnamon stick. Cover pot and cook until onion is tender, about 15 minutes, stir occasionally so that your onion does not burn but is slightly golden and caramelized.
- Add the cooked squash and 4 cups chicken broth. Bring to a boil, reduce heat to medium-low and cover and simmer for 10 minutes. Take out the cinnamon stick but reserve.
- Working in batches, purée soup in blender (or use an immersion blender.) Return soup to pot with the cinnamon stick. If desired, add heavy cream and/or half and half to thin it out to your desired consistency or add more chicken broth. Add the maple syrup to taste. If desired, include a bit of ground cinnamon to taste.
- Season soup with salt and pepper. Bring to simmer and ladle into bowls and serve. (Can be prepared 1 day ahead. Cool slightly. Cover and refrigerate.)