ABOUT THE RECIPE:
I like to serve this easy and impressive Pumpkin Pie Spiced Butternut Squash Soup during the winter holidays, but it is wonderful to serve any time of year. An extra pop of cinnamon and some sweet maple syrup both add zing to this smooth and flavorful potage.
Makes 4 to 6 servings
INGREDIENTS:
5½ cups cubed butternut squash, (about 1 medium squash, peeled, seeded and cut into 1-to 1½-inch pieces)
1 tablespoon extra-virgin olive oil
2 tablespoons maple syrup, divided
Scant ¼ teaspoon pumpkin pie spice
2 cups sweetened or unsweetened plain dairy-free milk, plus more as needed
¼ teaspoon salt, plus more as needed
⅛ rounded teaspoon ground cinnamon, plus more for garnish
Pinch (about 1/16 teaspoon) cayenne pepper (optional)
INSTRUCTIONS:
Preheat the oven to 400 degrees F. Line a large, rimmed baking sheet with unbleached parchment paper.
Put the cubed squash, olive oil, 1 tablespoon maple syrup, and pumpkin pie spice in a large bowl and toss gently until thoroughly coated. Arrange the squash in a single layer on the prepared pan. Bake for 40 to 45 minutes, stirring once or twice, until the squash is soft and slightly golden. Put the pan on a wire rack. Let the squash cool for 15 to 20 minutes (see Chef’s Note).
Put the cooled roasted squash, dairy-free milk, 1 tablespoon maple syrup, ¼ teaspoon salt, cinnamon, and optional pinch of cayenne pepper in a blender and process until smooth and creamy, adding more dairy-free milk or water, 3 to 4 tablespoons at a time, as needed, to achieve the desired consistency.
Pour the soup into a medium-sized saucepan, cover and cook over medium-low heat for about 15 minutes, stirring often, until heated through. To serve, ladle the soup into small bowls and sprinkle each bowl with a pinch of cinnamon. Serve hot.
Chef’s Note: You may roast the squash up to 24 hours ahead of time. After cooling, transfer to an airtight container and refrigerate until use.