Fall: the wonderful time year when the leaves turn colour, it’s not too warm or cold and all of the basic girls come out in full force for anything pumpkin spiced. Luckily for the rest of us, there are lots of other delicious fall flavours to satisfy our taste buds – like butternut squash! This delightfully simple soup is decedent without being too heavy or overpowering. Perfect for a nice fall evening to pair with an apple cider (are you feeling the autumn flavours yet?), like the Big Rock Rock Creek Apple Cider, and the beautiful yellow, orange and red leaves.
1 medium sized butternut squash
2 tbs canola oil
1 large onion, diced
2 tbs chopped garlic
3 cups vegetable stock*
1/4 tsp nutmeg
Salt and pepper to taste
*Can substitute with chicken stock if vegetable stock is not available.
Preheat the oven to 400F. Cut the squash in half. Spoon out and discard the seeds. Line a baking sheet with tinfoil and place the squash, cut side up, on the sheet. Brush the squash with 1 tbs of the oil and roast in the oven until soft throughout – about 45 mins – 1 hour.
Meanwhile, heat the remaining 1 tbs of oil in a large saucepan over medium heat. Add the onion and garlic and saute until the onions are soft and garlic is fragrant. Set aside.
Once the squash is fully cooked, spoon out the squash into a blender. Add the onion and garlic mixture along with the vegetable stock and nutmeg. Blend until mixture is smooth.