Butternut squash is full of beta carotene, Vitamin C, folic acid & niacin, each important for your brain and your body.
- 2-3 cups - chopped butternut squash
- 1 - medium-sized onion, diced
- 1 TBSP - of whole fennel seeds
- 3 TBSP - olive oil
- 3 TBSP - of real maple syrup
- 4 cups - of chicken stock
- 2 - dried bay leaves
- 1 - sprig of fresh thyme
- 1 cup - of fresh cranberries
- Sea salt and pepper
- 1 Pre-heat the oven to 425ºF.
- 2 Peel the squash and chop into cubes roughly 1-inch in size. Toss the squash cubes in 2 tablespoons of olive oil, fennel seeds, salt and pepper. Spread them evenly on a baking sheet lined with parchment paper. Put them in the oven for 20 minutes, flipping them over halfway through. When complete, the squash should be soft and have browned edges.
- 3 Meanwhile, put a soup pot on medium heat. Once warm, add the rest of the olive oil to the pot, then the onion. Sauté the onions for 5 minutes or until soft and golden brown.
- 4 Add chicken stock, bay leaves, thyme and maple syrup to the pot. Stir occasionally. Once stock starts to simmer, turn the heat down to low. Add the cooked squash cubes as soon as the roasting is complete. Add salt and pepper to taste, and allow the soup to simmer for another 15 minutes so all flavours combine.
- 5 Remove the bay leaves and the sprig of thyme from the soup. With a stick blender, puree the butternut squash with the liquid until smooth. It should have the consistency of pudding or thick cream. If it’s too thick add some water (or more stock if you have it) and purée again. Taste. At this point, you may wish to add an additional amount of maple syrup for a little extra sweetness.
- 6 Add the cranberries to the soup. Let simmer on low heat for 15 minutes so the berries warm up and nearly burst. Serve immediately.