A NICE FALL TREAT FROM KIM RONZONI’S KITCHEN – ROASTED BUTTERNUT MAPLE SOUP

If I’ve learned one thing from Kim Ronzoni over the years, it’s that when it comes to food, nutritious and delicious aren’t mutually exclusive traits. As we settle in for yet another fall and winter, Kim shares with us a new recipe that’s sure to be a hit with your family. You can find more great recipes on Kim’s website at Kim Ronzoni’s Kitchen.

A perfect blend of roasted butternut squash, apple and a touch of maple syrup. A smooth and flavourful soup that is ideal for a cool autumn day. Butternut squash is very high in antioxidants, an excellent source of Vitamin A & C, a rich source of dietary fibre and Vitamin E.

INGREDIENTS

• 3 small ( 2 c. cooked) butternut squash
• 1/2 medium (2 c.) leeks, sliced (white and light green parts only)
• 3 garlic cloves, sliced
• 2 small (2 c.) sweet potato, peeled and chopped
• 1 celery stalk, sliced
• 6-8 (2 tbsp.) Sage leaves, chopped fine
• 1 medium apple, peeled and chopped
• 5-6 c. no sodium chicken or vegetable stock
• salt and pepper to taste
• 1 tsp. cinnamon
• 1 tsp. ginger
• pinch of cayenne (optional)
• 4 tbsp. extra virgin olive oil
• 1 c. (your choice) of cream, milk or coconut milk
• 2 tbsp. maple syrup

DIRECTIONS

Makes approximately 6 to 8 servings.

1. Preheat oven to 400 F, slice squash in half, remove seeds (save and roast for garnish if desired). Drizzle with a little olive oil,and salt. Place squash cut side down on a baking tray and roast for 40-45 min.until soft. Remove from oven, allow to cool slightly prior to scooping out squash from its skin.
2. In a large pot, add 2 tbsp of olive oil, leeks, garlic, sweet potato and celery. Saute and cook for approximately 10-15 min. on medium heat until vegetable becomes soft. Add apple and sage and cook for another 5 min.
3. Add stock to pot, bring to a gentle boil, until all the vegetable is cooked. Reduce heat, add cooked squash and seasonings. Continue cooking on medium heat for 20-30 min.
4. Remove pot from heat. Allow mixture to cool enough before pureeing in batches, in a food processor. Puree until smooth, add more stock to thin out if necessary.
5. Strain soup with a fine mesh sieve and use the back of a ladle to remove any fibrous vegetable strands. This final step gives the soup a smooth consistency.
6. Return soup to pot, simmer on med-low heat. Add maple syrup and cream just before serving ( careful not to boil cream over as it may separate). Bring soup to desired serving temperature. Ladle into bowls and garnish with cream and/or roasted seeds.

One last note. I’m sure you’ve notice the beautiful picture included in this post. The photographer is from Barrhaven and his full portfolio can be viewed at Rogall.ca